SWEET AND SPICY GLAZED BRUSSELS SPROUTS


PREP TIME 10 MIN. – COOK TIME 30 MIN. READY IN 40 MIN. – SERVINGS 6


2 (12 oz) pkgs halved Brussels sprouts ¼ cup olive oil ½ cup sweet Thai chili sauce


2 tsp soy sauce 2 tbsp lime juice ¹⁄³ cup fresh mint


CAJUN CORNBREAD STUFFING


PREP TIME 15 MIN. – COOK TIME 45 MIN. READY IN 1 HOUR – SERVINGS 10


1 (18 oz) loaf prepared cornbread Cooking spray 2 tbsp olive oil 4 stalks celery, finely chopped 1 bunch green onions, chopped 2 green bell peppers, seeded and finely chopped


½ (12 oz) pkg andouille sausage, diced 1 tbsp minced garlic 1 (14.5 oz) can fire-roasted diced tomatoes, undrained 2 large eggs 1½ cups low-sodium chicken broth 2 tsp Cajun seasoning


STEP 1 Preheat oven to 350°F. Break the cornbread into 1-inch chunks onto a large rimmed baking sheet. Bake 8–10 min., until dry and slightly toasted. Remove from oven and let cool. Coat a 3-qt baking dish with the cooking spray. STEP 2 In a 12-inch skillet, heat the oil on medium-high and add the celery, green onions, and bell peppers. Season with salt. Cook 6–8 min., until beginning to soften, stirring occasionally. Add the andouille and garlic. Cook 2 min. Stir in the tomatoes. Remove from heat and let cool slightly. STEP 3 In a large bowl, whisk the eggs, broth, and Cajun seasoning. Add toasted cornbread and vegetable mixture. Season with salt and pepper. Gently stir until well combined. Transfer mixture to baking dish. Bake 30–35 min., until hot in center and top is golden brown.


PER SERVING: 329 CALORIES, 15G FAT, 4G SATURATED FAT, 48MG CHOLESTEROL, 678MG SODIUM, 39G CARBOHYDRATE, 4G FIBER, 12G SUGAR, 9G PROTEIN


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STEP 1 Preheat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil. Season with salt. STEP 2 Arrange sprouts in a single layer on pan, cut-sides down. Roast 25–30 min., until crispy on bottoms and tender in center. STEP 3 Meanwhile, in a large bowl, whisk together the chili sauce, soy sauce, and lime juice. Chop the mint. STEP 4 When Brussels sprouts are done, carefully transfer to bowl with chili mixture and toss. Garnish with mint and serve immediately.


PER SERVING: 172 CALORIES, 9G FAT, 1G SATURATED FAT, 0MG CHOLESTEROL, 367MG SODIUM, 23G CARBOHYDRATE, 4G FIBER, 11G SUGAR, 4G PROTEIN


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