This vegetarian entree is both hearty and healthy.

Serves 4


1/2 pound Brussels sprouts, trimmed

1 (13-ounce) package of potato gnocchi

Vegetable cooking spray

1/2 large onion, thinly sliced

1 teaspoon minced garlic

1/2 cup roasted red peppers, thinly sliced

1 tablespoon olive oil

2 tablespoons balsamic vinegar


Cut each Brussels sprout in half and thinly slice each half crosswise.

Boil gnocchi according to package directions and set aside.

Heat large nonstick skillet or wok, coated with cooking spray, over medium-high heat. Add onions and garlic and saute 2 minutes; add Brussels sprouts and stir-fry 4 minutes. Reduce heat to medium and add red peppers. Cook 1 to 2 minutes or until Brussels sprouts are crisp-tender. Remove from pan and keep warm.

Heat olive oil in skillet; add gnocchi and cook until golden brown, stirring occasionally, about 3 minutes. Add Brussels sprout mixture and toss to combine.

Serve sprinkled with balsamic vinegar.

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