Brussels Sprouts and Asparagus with Rosemary Recipe Video
Ingredients
| Brussels sprouts | 1 Pound | |
| Asparagus spears | 1 Pound | |
| Green onion | 1 Bunch (100 gm) | |
| Raw pumpkin seeds | 4 Tablespoon | |
| Raw almonds | 4 Tablespoon, sliced | |
| Fresh rosemary | 1 Bunch (100 gm) (If you are picking it fresh than a handful will do. Keep the rosemary in sprigs.) | |
| Sea salt | 1 Teaspoon (or to taste) | |
| Cracked black pepper | 1 Teaspoon (or to taste) | |
| Olive oil/Vegetable oil | 2 Tablespoon (for sauteing) |
Nutrition Facts
Serving size
Calories 218 Calories from Fat 112
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 410.3 mg17.1%
Total Carbohydrates 21 g6.9%
Dietary Fiber 7.6 g30.4%
Sugars 3.1 g
Protein 8 g16.4%
Vitamin A 41.8% Vitamin C 128.5%
Calcium 15.2% Iron 23.2%
*Based on a 2000 Calorie diet
Directions
1. Wash all the veggies and pat them dry.
2. Remove the outer leaves from the Brussels Sprouts, trim off stem and cut into quarters
3. Cut the asparagus and green onions into thirds
MAKING
4. Heat the oil in a non-stick saute pan on a medium high heat and add all the veggies at the same time.
5. Sauté for a couple of minutes then add the rosemary sprigs.
6. Season with the salt and pepper and continue to sauté until the Brussels sprouts begin to brown and become crispy.
7. Sprinkle the pumpkin seeds and almonds and continue to sauté for another minute or two, until the seeds begin to brown.
SERVING
8. Serve the wonderfully healthy and delicious veggies at room temperature over a bed of tossed greens and garnish with your favorite salad toppings and a vinaigrette dressing. This makes a great side dish
9. Or you can serve it over a bowl of rice, millet or quinoa as a main.
NOTE
You might want to remove the rosemary sprigs before eating because the stems can be a bit woody.
If you don’t have pumpkin seeds or almonds try adding sunflower seeds, pine nuts or even walnuts and pecans. Any combo will work.
Chef
