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Shredded Brussels Sprouts with Apples and Pecans

Adapted from “The Veggie Cook” column in the Chicago Tribune, October 24, 2012

Cook’s Review:  “This recipe is very easy to make. Just chop, sauté, and enjoy!” ~ Lynn R.

Makes 4 servings

2 Tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
1 1/2 pounds Brussels sprouts, cut lengthwise, cored, thinly sliced lengthwise
1/2 teaspoon sea salt
1 large tart apple, cored, cubed (leave peel on)
2 cloves garlic, minced
1 Tablespoon NOW Organic Maple Syrup*
1/3 cup NOW Raw Pecans*, chopped
Juice of half a lemon
Freshly ground pepper, to taste

*NOW Items available at your local health food store

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the Brussels sprouts and salt.
  3. Cook, stirring, 7 minutes.
  4. Add the apples, garlic and maple syrup; cook until the apples are just heated through, 5 minutes.
  5. Turn off heat; stir in the pecans, lemon juice and pepper, to taste.

Calories: 237
Calories from Fat: 14 g
Total Fat:1.6 g
Saturated Fat:
Cholesterol: 0 mg
Sodium: 389 mg
Total Carbohydrates: 28 g
Dietary Fiber: 8 g
Protein: 6 g

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