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Brussels Sprouts With Walnuts and Currants
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Low cal: 
This unusual presentation from blogger Tami Hardeman adds color and texture to brussels sprouts. Use whatever fruit is seasonal; if you hurry, you still might find a pomegranate. Otherwise you need to wait until later in the year for currants.
Hands on time: 20 minutes Total time: 20 minutes Serves: 6
Ingredients:
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1 tablespoon extra-virgin olive oil
1 pound brussels sprouts, stems and tough outer leaves removed and shredded
3/4 cup walnut pieces, toasted
Sea salt and freshly ground pepper
1/2 cup fresh red currants or pomegranate seeds
Instructions:
In a large skillet over medium-high heat, heat the olive oil until glistening. Add the brussels sprouts and sauté for 5 to 6 minutes, or until softened but still slightly firm and bright. Add the walnuts and stir to combine. Season with salt and pepper. Remove from heat and gently add the currants or pomegranate seeds trying not to break them or discolor the brussels sprouts. Serve immediately.
Notes:
See link below to visit Hardeman's blog, Running With Tweezers.
Nutrition:
Per serving: 178 calories (percent of calories from fat, 52), 7 grams protein, 17 grams carbohydrates, 4 grams fiber, 11 grams fat (1 gram saturated), no cholesterol, 38 milligrams sodium.
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Check out Tami Hardeman's blog