This recipe comes from one of my nutrition clients. She emailed it to me a few days ago and said she modified it from the original version in Cooking Light. Seeing my clients experiment with cleaning up recipes and finding a way to fit it into their healthy eating plan makes me feel like a proud momma coach.
Roasted Brussels with Fuji Apples
I doubled the original recipe because the brussel sprouts came in a 16 oz. bag. The ingredients and nutritional information below is based on this recipe. Just before I was about to serve up the sprouts with dinner, Rick suggested I add walnuts. So, I added 1/4 c. chopped walnuts and tossed them in for the last 2 minutes to roast. Feel free to add them as well or omit them.
16 oz. raw brussel sprouts.
1 medium fuji apple
1/4 c. chopped walnuts (optional)
4 tsp. apple cider vinegar
2 tsp. basil (original recipe called for thyme but I didn’t have any)
Preheat oven to 375 degrees
Remove loose leaves from brussels and quarter
Place all above ingredients in clear 13×9 baking dish
Coat with organic cooking spray
Combine apple cider vinegar, basil, and black pepper then pour in baking dish and toss.
Roast on 375 for 25 minutes.
|1 cup = 1 serving|
I decided to splurge a little at the fish counter and bought some Chilean Sea Bass to serve with the brussels. I’m a little burnt out on Mahi and I prefer to eat my salmon for breakfast and since I love me some sea bass it was really the next best option. Here’s how I prepared the Sea Bass.
Preheat oven to 500 degrees
Place sea bass in clear baking dish
squeeze 1/2 fresh lime on fish
SprAnkle with ground ginger, Ms. Dash Fiesta Lime
Bake for 12 minutes
Plated the Sea Bass and brussels with leftover spaghetti squash and dinner was served in less then an hour.