This easy recipe shows off these cruciferous veggies in their best light. Dressed simply, the bright flavors really shine.
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1¾ pounds Brussels sprouts, trimmed, outer leaves removed
5 tablespoons extra-virgin olive oil
12 medium-size shallots, thinly sliced (about 2 cups)
6 garlic cloves, thinly sliced
2 tablespoons freshly squeezed lemon juice
Sea salt and freshly ground black pepper
- Working in small batches, place the Brussels sprouts in the feeding tube of a food processor that has been fitted with a thin slicing disk and slice the sprouts. Alternatively, slice them by hand into thin slices.
- Heat the olive oil in a large pot over medium heat and sauté the shallots until they’re almost translucent, about 3 minutes.
- Add the garlic and cook, stirring, for 1 minute, then add the Brussels sprouts. Increase the heat to medium-high and sauté the Brussels sprouts until tender, about 8 minutes.
- Stir in the lemon juice, then season to taste with salt and pepper. Transfer to a serving bowl.
Each serving contains:
Total fat 8.8g
Saturated fat 1.3 g
Trans fat 0g
Total Carbohydrate 12.1g
Source: Skinny Liver: A Proven Program to Prevent andReverse the New Silent Epidemic —Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, with Ibrahim Hanouneh, MD (© 2017 Da Capo Lifelong Books)