Roasted Brussels Sprouts with Pine Nuts and Dried Cherries
Prep Time
15 mins
Cooking Time
30 minutes
Yields
2 servings
Ingredients
2 cups Brussels sprouts
¼ cup dried cherries
¼ cup pine nuts
2 tbsps olive oil
Sea salt, to taste
¼ cup grated Parmesan cheese (optional)
Directions
Preheat oven to 350°F.
Bring 3 cups water to a boil.
Trim ends and wash Brussels sprouts well.
Parboil for 7–9 minutes or until fork-tender.
Transfer to large mixing bowl.
Chop dried cherries into small pieces.
Toss Brussels sprouts with olive oil, dried cherries, pine nuts, and salt.
Transfer to baking sheet, ensuring the Brussels sprouts are in one layer, and roast for 15 minutes, or until golden-brown.
Sprinkle with Parmesan if desired and serve.
Credit
Used with permission from The Integrative Nutrition Cookbook, 2016
Garlic Parmesan Broccoli Rice Skillet
Prep Notes
Garlic parmesan broccoli rice skillet – This light broccoli rice skillet is a delicious and healthy side dish to have on your dinner table. Loaded with garlic, parmesan cheese, and spices, you won’t even miss the carbs in this broccoli recipe! Plus it can make a great alternative to rice for the kids – more appealing than regular broccoli. Keto-friendly, low-carb and ready in less than 10 minutes!
Ingredients
2 large heads of broccoli, keep most part of the stem
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 white onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon paprika
2 oz fresh Parmesan, finely grated
2 tablespoons vegetable stock
Juice of 1/2 lemon (+ zest, if you like)
1 teaspoon red chili pepper flakes, optional
Fresh parsley, chopped
Directions
Break broccoli heads into florets and cut the stem into chunks. Pulse coarsely in a food processor and transfer to a large salad bowl – you may have to proceed in batches.
In a large skillet, melt 2 tablespoons of butter with 1 tablespoon olive oil. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn. Add the riced broccoli to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.
Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook for one minute to reduce juices then add the lemon juice, Italian seasoning, chili powder, paprika, and parmesan cheese.
Adjust seasoning as needed. Stir in the remaining parsley. Serve the garlic parmesan broccoli rice with fresh cracked black pepper, red chili pepper flakes, and more parmesan. Enjoy!
Credit
Eat Well 101
https://www.eatwell101.com/garlic-parmesan-broccoli-rice-skillet-recipe
Parmesan Broccoli
Prep Time
10 mins
Cooking Time
20 minutes
Yields
4 servings
Ingredients
1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)
2 tablespoons olive oil
1/2 teaspoon kosher salt
Fresh ground pepper
1/2 cup shredded Parmesan cheese
Directions
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape (see the photo). In a large bowl, mix the broccoli florets with the olive oil, kosher salt, and Parmesan cheese. Place the shreds that fall onto the parchment paper on top of the florets.
Roast for 15 minutes. Then flip the broccoli and roast about 8 minutes until browned and crispy.
Notes
Calories Per Serving: 159
13%TotalFat 10.4g
4%Total Carbohydrate 11.6g
16%Dietary Fiber 4.4g
Sugars 3g
17%Protein 8.6g