1 1/2 lbs (750 g) small Brussels sprouts, washed well and trimmed
1 Tbsp (15 mL) extra-virgin olive oil
1 medium fennel bulb, halved lengthwise, core and outer leaves discarded, sliced thinly (fennel fronds chopped and reserved if attached)
8 fresh sage leaves, chopped
1 medium onion, peeled, thinly sliced
Sea salt and pepper, to taste
1/2 cup (125 mL) unsalted walnut halves, toasted
Slice sprouts in half lengthwise. Steam until tender, approximately 10 minutes. While sprouts steam, warm oil in medium saucepan over medium heat. Add fennel, sage, and onion. Season to taste.
Saute until tender and lightly caramelized, 10 to 15 minutes, stirring occasionally. Add cooked sprouts and combine. Serve, garnished with walnuts and fennel fronds.
Each serving contains: 159 calories; 4.65 g protein; 10.62 g total fat (1.1 g sat. fat, 0 g trans fat); 12.43 g carbohydrates; 3.68 g fibre; 53.5 mg sodium
source: "Brussels Sprouts", alive #338, December 2010
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