Serves 2

Ingredients:
• 1 1/2 tablespoons olive oil
• 1 1/2 pounds thinly sliced Brussels sprouts, trimmed and halved
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup red wine vinegar
• 1/4 cup Parmesan shavings
• 2 tablespoons pine nuts, toasted

Method:
1. Heat oil in a large nonstick skillet over medium heat; add Brussels sprouts, salt, and pepper.
2. Cook until sprouts are tender and golden (about 6 minutes), stirring occasionally.
3. Remove pan from heat; add vinegar. Toss well. Transfer the sprouts to a serving bowl; top with Parmesan and pine nuts.

Nutrition:
Per serving (about 2/3 cup): 83 calories; 5g total fat; 1g saturated fat; 2mg cholesterol; 8g total carbohydrate (3g dietary fiber); 4g protein; 352mg sodium

Simplified Tip:
Unlike most green vegetables, Brussels sprouts are rather high in protein. Although the protein is incomplete—lacking the full spectrum of essential amino acids—a serving of whole grains will make them complete. As a member of the cabbage family Brussels sprouts are a cruciferous vegetable. Current research suggests vegetables in this group offer protection against some forms of cancer.