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This easy recipe shows off these cruciferous veggies in their best light. Dressed simply, the bright flavors really shine.
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1¾ pounds Brussels sprouts, trimmed, outer leaves removed
5 tablespoons extra-virgin olive oil
12 medium-size shallots, thinly sliced (about 2 cups)
6 garlic cloves, thinly sliced
2 tablespoons freshly squeezed lemon juice
Sea salt and freshly ground black pepper
Each serving contains:
Calories 132
Total fat 8.8g
Saturated fat 1.3 g
Trans fat 0g
Cholesterol 0mg
Sodium 170mg
Total Carbohydrate 12.1g
Fiber 4.3g
Sugars 3.5g
Protein 3.8g
Source: Skinny Liver: A Proven Program to Prevent andReverse the New Silent Epidemic —Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, with Ibrahim Hanouneh, MD (© 2017 Da Capo Lifelong Books)
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