Jan 31, 2018Chatelaine
- TOSS brussels sprout leaves with canola oil, salt and pepper to coat. Heat a frying pan over medium-high. Add brussels sprouts and cook, stirring often, until crispy and charred in some spots, 4 to 5 min. Spread matzah with ricotta, then top with brussels sprouts, parmesan and pecans.
NutritionCalories 488, Protein 15 g, Carbohydrates 35 g, Fat 34 g, Fibre 6 g, Sodium 726 mg. Excellent source of vitamin C
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