y new “Naked Food of the Month” series features foods that taste great with very few ingredients and little preparation. Naked Brussels Sprouts meet that criteria and they are full of health benefits.

Ingredients:

• 1 ½ pounds Brussels sprouts, ends trimmed, loose leaves removed
• 2 tablespoons plus 1 teaspoon Napa Valley organic olive oil
• 1 teaspoon organic butter
• 4 tablespoons Gefen whole-wheat matzo meal
• 1/4 teaspoon kosher salt

Instructions:


1. Place a steamer basket in a large pot with a lid. Add about ¾-inch of water so that it stays below the bottom of the basket. Bring water to a boil, add Brussels sprouts, cover and cook until bright green and just fork-tender, about eight to ten minutes.

2. Meanwhile, heat two tablespoons olive oil and butter over low heat in a skillet until butter melts. Add matzo meal and salt and stir to incorporate and brown, about two minutes. Remove from heat and stir in remaining teaspoon olive oil.

3. Transfer cooked Brussels sprouts to a serving bowl and toss with matzo meal.