A popular lo-carb dish from a famous Hollyood restaurant.
BAKED BRUSSELS SPROUTS / appy for one
METHOD Toss Brussels sprouts leaves, tb evo, s/p. Spread on ol/oil sprayed foil on sheetpan in single layer. Bake crispy 350 deg 10-12 min. Watch carefully/ burns easily. set aside to cool.
ALMONDS bake/toast almonds lightly brown. Set aside to cool.
DRESSING mix ½ tb red wine vinegar, ½ tb olive oil, tb drained capers. Add salt and red chile flakes to taste; mix well.
ASSEMBLY Plate crisp Brussels sprout leaves, then dressing, sliced almonds, and chp parsley.
SERVE immediately.
ING 20 Brussels sprouts separated into leaves 1 ½ tb evo ½ tb red wine vinegar tb drained capers 2 tb sliced almonds tb finely chopped fresh parsley s/p, to taste red chile flakes, to taste
Sweet, savory and crunchy. Good on its own or w/ chicken, pork, beef.
ROASTED CARROTS AND CALIFLOWER IN MUSTARD SAUCE
Toss cauliflower florets and carrot chunks, 2 tsp olive oil, pepper.
Cover/micro 5 min. Place on sprayed sheetpan. Roast tender 25 deg 10 min
(cauliflower edges are browned). Plate; toss with Sauce and chp parsley.
SAUCE ol/oil, mustard, horseradish, and honey or fave sweetener).
Ing: small head cauliflower, trimmed into 2 c florets; 4 large carrots
diagonally cut into chunks;◾2 teaspoons olive oil ◾½ teaspoon pepper
For mustard sauce ◾1 tablespoon olive oil ◾2 tablespoons Dijon ◾
teaspoon prepared horseradish ◾ teaspoon honey (or fave sweetener) ◾¼ c chp fresh parsley