Think your family doesn’t like Brussels sprouts? Think again! Slice ‘em extra thin and toss with pasta and walnut vinaigrette for a tasty meal everyone will enjoy.

Ingredients

6 ounces uncooked whole grain linguini noodles
1.5 pounds Brussels sprouts, thinly sliced/shaved (about 8 cups)
1 tablespoon olive oil
2 cloves garlic, minced

Walnut Vinaigrette
¼ cup walnuts, toasted
4 tablespoons water
2 tablespoons lemon juice
2 tablespoons fresh chives
1 teaspoon maple syrup
1 tablespoon Dijon mustard
Salt/pepper, to taste

Toppings
½ cup walnuts, toasted
1-2 lemons, juiced
Salt, to taste

Directions

1. Cook pasta according to directions.
2. In food processor combine vinaigrette ingredients until smooth.
3. In skillet, sauté Brussels sprouts in olive oil and garlic for 12-15 minutes, until tender and caramelized. Pour in vinaigrette, toss and take off heat.
4. Combine cooked and drained pasta with Brussels sprout-vinaigrette mixture.
5. Top with toasted walnuts, lemon juice and salt.

Nutrition Facts
Serving Size 3 Cups
Amount per serving
Calories 412
% Daily Value*
Total Fat 19g			30%
	Saturated Fat 2g		10%
	Trans Fat 0g
Cholesterol 0mg
Sodium 212mg			8%
Total Carbohydrate 53g			20%
	Dietary Fiber 8g		35%
	Sugars 6g
Protein 16g
Vitamin A			25%
Vitamin C			250%
Calcium			10%
Iron			25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.