Roasted Salmon with Brussels Sprouts

Servings: 4        Prep Time: 10min          Total Time: 35min

o   1 pound brussels sprouts, trimmed and halved lengthwise

ü  OR: 8 medium leeks (3 pounds) whites and light green parts only, quartered lengthwise and halved

o   4 skinless salmon filets (about 1 ½ pounds)

o   2 tablespoons olive oil

o   Coarse salt and ground pepper

Preheat oven to 450. On a rimmed baking sheet toss brussels sprouts or leeks with olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Spread in a single layer. Roast, tossing occasionally, until browned, 10 to 15 minutes.

Season salmon with salt and pepper. Toss vegetables and push to side of baking sheet, place salmon in center. Roast until salmon is opaque throughout and sprouts are tender, about 10-15 minutes.

Shredded Brussels Sprouts with Bacon

Servings: 4                              Prep Time: 10min                                  Total Time: 40min

o    1 pound brussels sprouts

o    3 slices bacon

o    Kosher salt and pepper

o    Cider vinegar

Trim stem from Brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside.

In a large non-stick skillet over medium heat cook bacon until crisp, 4 to 5 minutes, transfer to paper towels to drain. Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and 1 cup water; season with salt and pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes too dry). To serve; crumble bacon over sprouts and drizzle with cider vinegar.

Nutrition Information:

Calories: 76   Fat: 2.7g   Protein: 5.3g   Carbohydrates: 10.2g  Fiber: 4.3g

Roasted Brussels Sprouts

Trim and quarter the desired amount of Brussels Sprouts. In a glass dish toss with a few tablespoons of oil, lemon juice, salt and pepper. Roast in a 375 degree oven for 45 minutes or 425 for 30 minutes - tossing once.