Check out some of these great photos from their nutritious conquest. John Mancini, president of AIIM International, blogger, and otherwise known as my Uncle Brav, whipped up these delicious looking brussels sprouts!
"Brussels Sprouts with Chickpeas and Grapes”
From "Power Foods Cookbook" from WeightWatchers PointsPlus.
1 pound brussels sprouts (trimmed and halved)
2 teaspoons olive oil
1 large shallot, minced
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 1/2 cups halved seedless red grapes
1/2 cup canned chickpeas, rinsed and drained
1 tablespoon dry sherry or white grape juice
1/4 teaspoon salt
1 teaspoon grated lemon zest
1.) Place brussels sprouts in steamer basket and set in large skillet over 1 inch of boiling water. Cover tightly and steam until tender, about 10 minutes.
2.) Heat oil in large nonstick skillet over medium heat. Add shallot, garlic, and thyme and cook, stirring constantly, until shallot is softened, about 2 minutes. Add grapes and cook, stirring frequently, until softened, about 3 minutes.
3.) Add brussels sprouts, chickpeas, sherry and salt. Cook, stirring frequently, until chickpeas are heated through, 3-4 minutes. Sprinkle with lemon zest.