Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Thursday, January 30, 2014

Caramelized Brussels Sprouts with Chickpeas, Cherries and Feta

I often cook with a lot of herbs and spices. Tonight, I opted to keep the flavors simple, allowing the natural flavors of the vegetables and fruit to shine through. The unorthodox addition of cherries was inspired by a recent online publication I did on Cooking with Fruit for Verily Magazine. I served this tasty vegetarian dish as our main fare, accompanied by some baked sweet potato "fries." Going meatless a few meals (or days) each week helps reduce risk of heart disease, expands your palate, and helps the environment. 

The Nutrition Rundown: Brussels sprouts and chickpeas together will give you lasting energy from complex carbohydrates. This dish is also packed with vitamins and lots of filling fiber. 




Caramelized Brussels Sprouts with Chickpeas, Cherries and Feta
Serves 6
Ingredients
1 large onion, sliced 
4 cups Brussels Sprouts, rinsed & drained (not dried), ends removed (cut large ones in half)
4 cloves garlic, smashed
2 Tablespoons olive oil
3 Tablespoons dried, unsweetened cherries
1 cup dried chickpeas, soaked overnight and drained (or 1 can chickpeas, rinsed and drained)
2 Tablespoons olive oil
Juice of 1 lemon
1 ounce feta, crumbled
Salt and pepper

Directions
  1. Prepare vegetables. Add oil to large, heavy skillet. Preheat on medium heat. 
  2. Add onions, dash of salt and pepper. Cook, stirring frequently, about 2 minutes or until onions are translucent and fragrant. 
  3. Add garlic, Brussels sprouts with their remaining rinsing liquid, and another dash of salt and pepper. Cover and cook about 5 minutes. Remove lid, stir, and add cherries and chickpeas. Add additional 1/4 cup water to cover bottom of pan if Brussels sprouts or onions are browning too quickly. Cover again and cook another 10 minutes, removing lid periodically to stir. 
  4. Remove lid. Stir in lemon juice. Cook additional 2-5 minutes. Brussels sprouts should be browning and soft to bite. 
  5. Sprinkle feta over the top of dish before serving.