Shaved Brussels Sprouts Salad

Brussels sprouts belong to the cruciferous family, which contains compounds that help the liver process and eliminate waste. The shallots and garlic add prebiotic fiber, which feeds the beneficial bacteria in your gut. It's a warm salad that works as a side or a light main.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and outer leaves removed
• 5 tablespoons extra-virgin olive oil
• 12 medium shallots, thinly sliced (about 2 cups)
• 6 garlic cloves, thinly sliced
• 2 tablespoons freshly squeezed lemon juice
• Sea salt and freshly ground black pepper

Steps

1. Slice the Brussels sprouts thin — use a food processor with a slicing disk or do it by hand. Either works.
2. Heat the olive oil in a large pot over medium heat. Add the shallots and cook until nearly translucent, about 3 minutes.
3. Add the garlic and stir for 1 minute. Add the shaved Brussels sprouts and turn the heat up to medium-high.
4. Cook, stirring occasionally, until the sprouts are tender, about 8 minutes.
5. Take the pot off the heat. Stir in the lemon juice, then season with salt and pepper. Transfer to a serving bowl.

Nutrition (estimated, per serving)