- 1 lb. fresh Brussels sprouts
- 2 tbsp. extra virgin olive oil
- Sea salt and freshly ground pepper to taste.
- ⅛ tsp. fresh nutmeg, grated
- ¼ cup raw pecans, halved
- 1 tbsp. lemon juice
Boil or steam Brussels sprouts until just tender (approx. 3-4 minutes). Strain and place in a bowl of ice water to keep color bright green. Let cool and cut into halves. Heat olive oil in a sauté pan on medium-high heat. Add Brussels sprouts and cook for several minutes, until sprouts have reached desired doneness. Add salt, pepper and nutmeg to taste. Remove from heat, toss in pecans and lemon juice. Serve and enjoy.
Tip: To avoid bitterness, do not overcook Brussels sprouts.
Serving size: ⅙ recipe; Calories: 104; Fiber: 3g; Protein: 3g.