Brussels Sprouts with Walnuts


Makes 4 servings


1 pound Brussels sprouts, trimmed
1 cup apple juice
2 cups water
Nonstick cooking spray
1 cup butternut squash, diced into 1-inch cubes
1/2 cup fat-free vinaigrette salad dressing
1 cup arugula, or mixed baby lettuce or baby spinach leaves
1/2 cup chopped walnuts, toasted


  1. Combine sprouts, apple juice and water in medium saucepan. Simmer over medium heat until sprouts are tender, about 15 minutes. Rinse in cool water and drain well.
  2. Preheat oven to 400°F. Lightly coat baking sheet with cooking spray. Roast squash on baking sheet 20 minutes or until tender. Remove from oven and cool 5 minutes.
  3. When cool enough to handle, slice sprouts lengthwise into thin slices. Mix with warm squash and toss with fat-free dressing.
  4. Divide greens among 4 serving plates. Spoon vegetables over greens and sprinkle with walnuts.

Nutritional Information

Serving Size: 1 cup
Calories 190
Calories from Fat 39 %
Total Fat 10 g
Saturated Fat 1 g
Carbohydrate 20 g
Fiber 6 g
Protein 7 g
Sodium 204 mg

Dietary Exchange

Starch 1-1/2
Fat 2

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