Brussels Sprouts with Walnuts and Arugula
Try serving these colourful, flavour-rich Brussels sprouts with walnuts and arugula alongside your next turkey dinner.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 lb Brussels sprouts trimmed
- 2 cups apple juice
- 1 cup water
- 1 1/2 cups butternut squash or pumpkin cubed
- 1 cup young tender arugula (rocket) leaves
- 1/2 cup walnuts chopped, toasted
- 1/2 cup fat-free salad dressing
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a saucepan, combine the Brussels sprouts, apple juice and water. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook just until the sprouts are tender yet firm when pierced at the base, about 15 minutes. Drain well.
- Cut pumpkin flesh or butternut squash into cubes and roast in a 350°F oven for 30 minutes or until easily pierced with a fork. Put aside in a bowl.
- Cut the Brussels sprouts lengthwise into thin slices. Add the slices to the pumpkin cubes or butternut squash and mix them gently together with fat-free dressing.
- Divide the arugula among individual plates. Spoon the vegetables over the arugula and garnish with the chopped walnuts. Serve while still warm.
Recipe Notes
Per serving: 209 calories, 6 g protein, 11 g total fat, 1 g saturated fat, 3 mg cholesterol, 28 g carbohydrate, 6 g dietary fibre, 302 mg sodium
