Description:
This red and green side dish is the perfect accompaniment to your Christmas dinner.
Brussels sprouts are available year round; however, they are at their best from autumn through early spring when they are at the peak of their growing season. Cooking methods include boiling, steaming and roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will cut a cross in center of the stem to aid the penetration. Whatever cooking method is employed, overcooking is avoided.
Plant phytonutrients found in Brussels sprouts enhance the activity of the body's natural defense systems to protect against disease, including cancer.
Ingredients:
1 pound Brussels sprouts, steamed
3 tablespoons maple syrup
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon table salt
1/4 teaspoon black pepper
1/4 cup(s) dried cranberries
Directions:
Preheat oven to 375 degrees.
Coat an 8 X 8-inch baking dish with cooking spray, preferably olive oil.
Place Brussels sprouts in bottom of prepared pan. (Note: If you can't find fresh Brussels sprouts, use frozen ones that have been thawed; just decrease the cooking time below by about 10 to 15 minutes.)
Combine maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl; pour over Brussels sprouts.
Stir in cranberries and bake, covered, until tender and bubbly, about 30 minutes. Yields about 3/4 cup per serving.
Servings: 4
Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Fibre, Low Calorie, Diabetic - Low Carb
Category: Side Dishes
Submitted By: OK In Health
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| Fennel and Arugula Salad with Oranges and Olives | Category: Salads
Description: Arugula, also known as salad or garden rocket, is a nutritious leafy green vegetable of Mediterranean origin. It belongs to the brassicaceae family like mustard greens, cauliflower, kale…etc and has scientific name Eruca sativa.
Arugula is a quick growing, cool season crop. It prefers well-drained, fertile soil and full sun to flourish. In general, arugula grows to about 2-3 feet in height with creamy white color edible flowers. Its leaves are ready to harvest within 40 days of sowing the seed.
As in other greens, arugula is one of very low calorie vegetable. 100 g of fresh leaves provides just 25 calories. Nonetheless, it has many vital phytochemicals, anti-oxidants, vitamins, and minerals that can immensely benefit health.
This vegetable also rich in B-complex group of vitamins such as thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid those are essential for optimum cellular enzymatic and metabolic functions.
Arugula is good in minerals especially copper and iron. In addition, it has small amounts of some other essential minerals and electrolytes such as calcium, iron, potassium, manganese, and phosphorus.
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