Monday Message - Recipe of the Week

Shaved Brussels Sprouts with Pasta and Walnut Vinaigrette Dressing

Recipe By:  Dawn Jackson-Blatner LDN, RD, CSSD

Think your family doesn't like Brussels sprouts? Think again! Slice 'em extra thin and toss with pasta and walnut vinaigrette for a tasty meal everyone will enjoy.

 

Ingredients

6 ounces uncooked whole grain linguine noodles
1.5 pounds Brussels sprouts, thinly sliced/shaved (about 8 cups)
1 tablespoon olive oil
2 cloves garlic, minced

Walnut Vinaigrette
¼ cup walnuts, toasted
4 tablespoons water
2 tablespoons lemon juice
2 tablespoons fresh chives
1 teaspoon maple syrup
1 tablespoon Dijon mustard
Salt/pepper, to taste

Toppings
½ cup walnuts, toasted
1-2 lemons, juiced
Salt, to taste

 

Directions

1. Cook pasta according to directions.
2. In food processor combine vinaigrette ingredients until smooth.
3. In skillet, sauté Brussels sprouts in olive oil and garlic for 12-15 minutes, until tender and caramelized. Pour in vinaigrette, toss and take off heat.
4. Combine cooked and drained pasta with Brussels sprout-vinaigrette mixture.
5. Top with toasted walnuts, lemon juice and salt.

Makes 4 - 3 cup servings
Nutrition Facts: Recipe Link