1 cup Brussels Sprouts (trimmed, outer leaves removed, halved)
1 1/2 tsps Avocado Oil
1/8 tsp Sea Salt (to taste)
2 Barbecue Skewers
1 cup Baby Spinach
1/2 Pear (cored, sliced)
1/4 cup Pecans (crushed)
1/4 cup Dried Unsweetened Cranberries
1 1/2 tsps Lemon Juice (to taste)
1. Bring a pot of water to a boil. Blanch the Brussels sprouts for two to five minutes. Drain the water and pat dry. Toss the Brussels sprouts in oil and season with salt.
2. Pierce the Brussels sprouts onto the skewers.
3. Grill over medium-high heat for about four minutes per side, until tender and slightly charred.
4. Divide the spinach, pear, pecans, cranberries, and grilled Brussels sprouts onto plates. Drizzle with lemon juice and enjoy!
Refrigerate in an airtight container for up to four days.
One serving equals approximately 2 1/2 cups.
Marinate the Brussels sprouts for longer. Add black pepper and minced garlic to the marinade. Drizzle any leftover marinade over top of the cooked skewers.
Add olive oil, goat cheese, blue cheese, feta cheese or vegan cheese.
Use a grilling mat or basket instead.
If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
- Cook Time: 20 minutes
- Serving Size: 1
- Calories: 421
- Sugar: 32g
- Sodium: 342mg
- Fat: 26g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 6g
- Cholesterol: 0mg