Broccoli with Balsamic Dressing

The Healthy Cook
SERVES 4

Broccoli with Balsamic Dressing
You want to cook the dressing until it’s thick and sticky, close to the consistency of honey.
1 Tbs. canola oil
3 large cloves garlic, thinly sliced 2 Tbs. balsamic vinegar
2 tsp. soy sauce
1 tsp. brown sugar
1 lb. broccoli orets, about 4 cups
1. In a small sauté pan, heat the oil over
medium-low heat. Sauté the garlic until light golden, 1-2 minutes.

2. Add the vinegar, soy sauce, and sugar and reduce the heat to low. Simmer, whisking often, until thickened into a syrup, 2-3 minutes.
3. Steam the broccoli until it’s tender but still bright green, 2-3 minutes. 4. Drizzle the dressing over the broccoli.
PERSERVING(1cup):calories80|totalfat4g|satfat0g|carbs9g|fiber3g|protein4g|sodium120mg

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The Healthy Cook
SERVES 4

Brussels Sprouts with Orange Dressing
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice

1. 1  tsp. orange zest
2. 2  Tbs. canola oil

1 cup thinly sliced shallots or red onions
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt

1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.

2. In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
3. Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
4. Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to 1⁄4 tsp. of salt.
   PERSERVING(1cup):calories150|totalfat7g|satfat0.5g|carbs20g|fiber6g|protein5g|sodium150mg