Brussel Sprouts and Clementines


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

Serve immediately

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