(121 Cal) A shower of lemon zest and black mustard seeds on a fast sauté of hashed Brussels sprouts makes a traditional side dish with unexpected, bright flavors
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(163 Cal) We love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures.
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(163 Cal)
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(224 Cal) This salad is made from uncooked broccoli tossed with a garlic, sesame, chile and cumin-seed vinaigrette mixed with good extra-virgin olive oil and red wine vinegar.
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(265 Cal) In this simple warm salad, only the tender outside leaves of the Brussels sprouts are used.
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(146 Cal) Nearly any vegetable tastes good browned in olive oil and showered with garlic, but cauliflower is an especially good candidate for this technique.
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