Servings: 4 (1/2 cup each)
1 pound Brussels sprouts
2 tablespoons extra-virgin olive oil
1 cup halved red California grapes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon balsamic vinegar
1/4 cup walnuts, coarsely chopped
Cut off woody stem on each Brussels sprout and remove any tough or bruised outer leaves. Slice sprouts very thinly to make mound of feathery ribbons.
Heat olive oil in large skillet over medium-high heat. Add sprouts, grapes, salt and pepper to skillet and saute 3–4 minutes. Reduce heat to medium and add garlic, ginger, mustard, honey and vinegar to pan. Continue to saute approximately 1–2 minutes, until sprouts are tender and bright green in color.
Turn off heat and add walnuts to pan. Gently mix to combine.
Nutrition information per serving: 210 calories; 12 g fat (1.3 g saturated fat); 48% calories from fat; 6 g protein; 23 g carbohydrate; 5 g fiber; 0 mg cholesterol; 236 mg sodium.