Recipe: Roasted Brussel Sprouts with Prune Puree, Harissa and Walnuts

by Leslie Bonci, Enjoy!

QUIT POUTING, GET SPROUTING!

ROASTED BRUSSEL SPROUTS WITH PRUNE PUREE, HARISSA AND WALNUTS

1 pound Brussel sprouts, washed, stems cut off,  outer leaves removed  and cut tin half

2 Tablespoons olive oil

¾ teaspoon sea salt

½ teaspoon ground black pepper

1 Tablespoon harissa paste

1 teaspoon Balsamic vinegar

2 Tablespoons plum puree*

½ teaspoon honey

1/3 cup chopped walnuts

Preheat oven to 425 degrees. Line a cookie sheet with foil. In a bowl, combine Brussel sprout halves, olive oil, salt, pepper and Harissa paste. Mix until blended. Place Brussel sprouts on the cookie sheet and roast about 20 minutes. Check halfway through to flip them to ensure even cooking.

Remove from heat and add in Balsamic, plum puree, honey and walnuts.

Dried plum puree

1-1/3 cups dried plums

6 Tablespoons hot water

Blend in a blender or food processor until pureed. Keep in the refrigerator for up to one month.

Servings: 4 ½ cup servings

Per serving:

Calories: 170

Total Fat: 13.6 grams

Total Carbohydrate: 11.5 grams

Fiber: 4.95 grams

Sugar: 2.75 grams

Protein: 5.3 grams