1 lb Brussel sprouts – halved
1 cup celery root – shredded (optional)
1/3 cup onion – finely chopped
4 tsp olive oil
1 1/2 tsp clementine zest – grated
2 clementines, peeled and sectioned
In a large saucepan, bring 1/2 inch of water to a boil. Add brussel sprouts, cover and cook until crisp tender, 8-10 minutes, then drain.
In a large nonstick skillet saute celery root (if using) and onion in oil until tender. Add clementine zest and brussel sprouts.
Cover and cook until vegetables are tender, 5-6 minutes.
Gently stir in clementines