We are really trying to incorporate more green vegetables into our diet. Macular degeneration runs in my husbands family and we are trying to prevent it at all costs. High doses of beta-carotene and vitamin E helped slow down macular degeneration in some cases. So this week we are trying to incorporate more lutein and beta-carotene into our diet by eating spinach ,peas, broccoli, roman lettuce, asparagus, and these cute little Brussels sprouts. Brussels sprouts have always been one of my favorites. This recipe takes them over the top so much flavor and crunch from the nuts. If you give these Brussels sprouts a try you won't be disappointed.
Brussels Sprouts Vinaigrette
4 cups fresh Brussels sprouts
4 tablespoons sherry vinegar
1 tablespoon mustard
1/4 cup maple syrup
1/2 teaspoon grated fresh nutmeg
3/4 cup walnuts finely chopped
Wash and cut an "X" into bottom of all Brussels sprouts.
Fill large saucepan one-fourth full of fresh water. Bring to boiling; steam sprouts in steamer basket until tender, but still firm, about 5 to 8 minutes.
Meanwhile for vinaigrette, in small bowl whisk together vinegar, mustard, maple syrup, nutmeg and salt and pepper to taste. Set aside.
Drain warm Brussels sprouts and place in serving bowl. Toss with vinaigrette Serve garnished with chopped walnuts.
Asparagus Chickpea Quinoa Salad
3 hours ago