Brussels sprouts are nutritional superstars on their own, thanks to glucosinolates—compounds linked to lowering cancer risk. Combining them with crunchy nuts and sharp cheese makes this a hearty vegetarian side, with 9 grams of protein and 4 grams of fibre per serving plus heart-healthy monounsaturated fat from the nuts.
CAL/SERV:195
YIELDS:8 servings
TOTAL TIME:0 hours 25 mins
Ingredients
1/2 c.
hazelnuts
1 1/2 lb.
Brussels sprouts, trimmed
1
lemon
3 tbsp.
plus 1 tsp. olive oil
3 tbsp.
finely chopped chives
1/2 c.
flat-leaf parsley leaves
4 oz.
Pecorino Romano, shaved with vegetable peeler
Salt and pepper
Directions
- Heat oven to 160°C. Place hazelnuts on a rimmed baking sheet and roast until deep golden brown. Transfer to a clean dishtowel. When cool, rub in towel to remove skins, then coarsely chop nuts and set aside.
- Using a food processor fitted with the thinnest slicing blade, thinly slice Brussels sprouts (you should have about 6 cups).
- Heat oven grill and line same rimmed baking sheet with non-stick foil. Slice half of lemon into 1⁄3-in.-thick slices, lay on prepared baking sheet, and brush with 1 tsp oil. Grill until charred and tender, 2 to 3 minutes. Let cool, then chop if desired; transfer to a large bowl.
- Juice remaining lemon half into large bowl, then add remaining 3 Tbsp oil, 3⁄4 tsp salt, and 1⁄2 tsp pepper. Add Brussels sprouts and toss to coat; fold in chives, parsley, and half of Pecorino and hazelnuts. Arrange on a platter and top with remaining Pecorino and hazelnuts.
NUTRITION (per serving): 815kJ (195cal), 9 g protein, 9 g carb, 4 g fibre, 2 g sugars (0 g added sugars), 14.5 g fat (3.5 g sat fat),15 mg cholesterol, 370 mg sodium
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© prevention.com
First published:
14 Nov 2018
