PREP: 15 minutes | COOK: 15 minutes | YIELD: 4 x ¾-cup servings
Brussels sprouts are an acquired taste for some new Eat-Clean Diet followers, but once you’ve tried this recipe, you’ll never look back. Cooking Brussels sprouts with wine and shallots gives them an unmistakably savory flavor and a crispy texture. I bet you’ll be a lover after this!
1 lb (454 g) Brussels sprouts, stalk ends trimmed and any dry outer leaves removed
1 Tbsp (15 ml) extra virgin olive oil
1 heaping Tbsp (17 or 18 ml) thinly sliced shallots
2 cloves garlic, minced
¼ cup (60 ml) dry white wine or vegetable stock with a splash of white wine vinegar
½ tsp (2.5 ml) vegan Worcestershire sauce
¼ tsp (1.25 ml) sea salt
Pinch freshly ground black pepper
Bring a large pot of water to boil and prepare an ice bath in a large bowl. Cut an ¼-inch deep in stem end of each sprout. Add sprouts to boiling water and cook until tender-crisp, about 5 minutes. Drain and immediately add to ice bath to cool. Drain and cut each sprout in half through the stem.
Heat olive oil in a very large skillet on medium. Add sprouts to pan, cut side down, and cook until browned on bottom, about 5 minutes. Stir in shallots and garlic and cook until fragrant and soft, about 1 minute. Add wine, Worcestershire sauce, salt and pepper, and stir. Remove from heat and serve immediately.
NUTRITIONAL VALUE PER SERVING:
Calories: 87 | Calories from Fat: 34 | Protein: 3.4 g | Carbs: 10 g | Total Fat: 4 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 36 mg | Cholesterol: 0 mg
