SAUTÉED BRUSSELS SPROUTS WITH HERBS
PREP TIME 5 MIN. – COOK TIME 15 MIN. READY IN 20 MIN. – SERVINGS 6
3 tbsp olive oil 2 lbs Brussels sprouts, trimmed and quartered 1 large orange 4 green onions, finely chopped
¼ cup packed fresh parsley, finely chopped 2 tbsp
chopped garlic 1 tbsp red wine vinegar
STEP 1 In a deep 12-inch skillet, heat the oil on medium. Add the Brussels sprouts. Season with salt and pepper. Cook 12–14 min., until sprouts are tender in centers, stirring occasionally. STEP 2 Meanwhile, into a small bowl, grate 1½ tsp zest from the orange. Stir in the green onions and parsley. Squeeze ¼ cup juice from orange into small cup and set aside. STEP 3 When Brussels sprouts are done, stir in the garlic. Cook 1–2 min., stirring constantly, until garlic is golden. Add the vinegar and reserved orange juice. Cook 30 sec., stirring often. Remove skillet from heat. Toss Brussels sprouts with parsley mixture. Season with salt and pepper to taste.
TIP Steps 1–2 can be done up to 3 hours ahead. Let sit at room temperature. Reheat sprouts on medium before proceeding with step 3.
PER SERVING: 148 CALORIES, 7G FAT, 1G SATURATED FAT, 0MG CHOLESTEROL, 42MG SODIUM, 19G CARBOHYDRATE, 7G FIBER, 7G SUGAR, 6G PROTEIN
PROSCIUTTO-WRAPPED GREEN BEAN BUNDLES
PREP TIME 10 MIN. – COOK TIME 25 MIN. READY IN 35 MIN. – SERVINGS 6
1 (12 oz) pkg steam- in-bag trimmed green beans 2 tbsp olive oil
12 thin slices prosciutto (about 6 oz) 1 lemon
STEP 1 Preheat oven to 425°F. Line a large baking sheet with parchment. STEP 2 Steam the green beans in the microwave according to package directions. Let cool. STEP 3 Toss green beans with the oil. Season with salt and pepper. Working with 4–6 green beans at a time, wrap beans with 1 prosciutto slice and place on baking sheet seam-side down. STEP 4 Bake 15–20 min., until prosciutto is crispy and beans are crisp-tender. Zest half the lemon over bundles. To serve, squeeze 1 tbsp juice from lemon over beans.
PER SERVING: 129 CALORIES, 9G FAT, 3G SATURATED FAT, 29MG CHOLESTEROL, 965MG SODIUM, 4G CARBOHYDRATE, 2G FIBER, 2G SUGAR, 9G PROTEIN
TWICE-BAKED SQUASH CASSEROLE WITH PECAN CRUNCH
PREP TIME 20 MIN. – COOK TIME 55 MIN. READY IN 1 HOUR 15 MIN. – SERVINGS 8
2 lbs carrots 2 (20 oz) pkgs cubed butternut squash 3 tbsp olive oil ¾ cup pecans, roughly chopped ¾ cup unsweetened coconut chips
¼ cup sunflower seeds ½ cup unsweetened coconut milk ¼ cup pure maple syrup 1 tsp pumpkin pie spice
STEP 1 Preheat oven to 400°F. Line a large baking sheet with parchment. Peel and cut the carrots into 1-inch pieces. On prepared pan, toss the butternut squash and carrots with the oil. Season with salt. Roast 40–45 min., until very tender, stirring once. Let cool slightly. STEP 2 Meanwhile, in a medium bowl, combine the pecans, coconut chips, and sunflower seeds. STEP 3 Carefully transfer roasted vegetables to a blender or a large bowl if using an immersion blender. Add the coconut milk, maple syrup, and pumpkin pie spice. Purée until smooth. Season with salt to taste. STEP 4 Transfer butternut squash mixture to a 2.5-qt greased baking dish. Top evenly with pecan mixture. Bake 8–10 min., until top is browned.
PER SERVING: 342 CALORIES, 21G FAT, 7G SATURATED FAT, 0MG CHOLESTEROL, 90MG SODIUM, 39G CARBOHYDRATE, 9G FIBER, 16G SUGAR, 5G PROTEIN
VISIT
SAVORYONLINE.COM FOR MORE RECIPES, VIDEOS, AND IDEAS
SAVORYONLINE.COM NOVEMBER 2020
37
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117
