eat for health logoShaved Brussels Sprouts with Walnuts (Serves 6)
http://healthvermont.gov/eatforhealth/ 

  • 1 1⁄2 pounds Brussels sprouts, any discolored leaved discarded. Stems left intact if available.
  • 1⁄2 cup walnuts (3 1⁄2 ounces)
  • 2 tablespoons finely grated Romano or Parmesan cheese
  • 1⁄4 cup olive or canola oil
  • 3 tablespoons fresh lemon juice
  • Pepper to taste

Directions:
1. Holding each Brussels sprout by the stem end, cut into very thin slices using a food slicer or sharp knife. Toss in a bowl to separate layers.
2. In the broiler or toaster oven toast walnuts until they are slightly darker in color (3 to 5 minutes).
3. Lightly crush walnuts with your hands and add Brussels sprouts along with the cheese, oil, and lemon juice. Then toss to combine. Season with pepper.
4. Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature. Brussels sprouts can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.

Nutrition info for 1 serving:
Calories: 171 • Protein: 6 g • Total Fat: 12 g • Saturated Fat: 2 g • Cholesterol: 2.5 mg
Carbohydrates: 12 g • Sodium: 67 mg