Try this Shaved Brussels Sprouts with Za'atar, Lemon and Pine Nuts recipe, or contribute your own.

Source: Hadassah magazine jan/feb 2018

Still searching for what to cook ?

Name: Shaved Brussels Sprouts with Za'atar, Lemon and Pine Nuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 pound Brussels sprouts about 30, tough outer leaves discarded and stem ends trimmed; 4 Baby rainbow carrots; 2 Lemons Finely grated zest and juice; 1 tablespoon Za'atar; 3 tablespoons Olive oil; Kosher Salt; Black pepper Freshly ground; 1/4 cup Pine nuts Toasted

Find the most delicious recipes here

INGREDIENTS

1 pound Brussels sprouts ; about 30, tough outer leaves discarded and stem ends trimmed
4 Baby rainbow carrots
2 Lemons ; Finely grated zest and juice
1 tablespoon Za'atar
3 tablespoons Olive oil
Kosher Salt
Black pepper ; Freshly ground
1/4 cup Pine nuts ; Toasted

Servings

INSTRUCTIONS

1. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

2. Using a mandoline or a very sharp knife, slice the Brussels sprouts and carrots as thin as possible. Put them in the ice bath for 5 minutes to crisp them up.

3. Drain the sprouts and carrots and dry well in a salad spinner, or drain in a colander and pat dry. Transfer to a mixing bowl. Add the lemon zest, juice, za'atar and oil; season with salt and pepper, and toss with your hands to coat. Sprinkle in the pine nuts and toss again to combine.

4. If you have time, allow the salad to stand for 15 minutes. Serve the salad on a platter or divide among four individual plates.

NOTES

Alert editor

Shaved Brussels Sprouts with Za'atar, Lemon and Pine Nuts

1 pound Brussels sprouts about 30, tough outer leaves discarded and stem ends trimmed
4 Baby rainbow carrots
2 Lemons Finely grated zest and juice
1 tablespoon Za'atar
3 tablespoons Olive oil
 Kosher Salt
 Black pepper Freshly ground
1/4 cup Pine nuts Toasted

1. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

2. Using a mandoline or a very sharp knife, slice the Brussels sprouts and carrots as thin as possible. Put them in the ice bath for 5 minutes to crisp them up.

4. If you have time, allow the salad to stand for 15 minutes. Serve the salad on a platter or divide among four individual plates.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (181g)
Recipe Makes: 4 Servings

Calories: 128
Calories from Fat: 59 (46%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 68.4mg		2 %
Potassium 578.1mg		15 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 10.9g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 128

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe