Ingredients
1 pound fresh Brussels sprouts, halved1 cup shredded celery root1/3 cup finely chopped onion4 teaspoons olive oil1-1/2 teaspoons grated tangerine zest2 tangerines, peeled and sectioned
Preparation
In a large saucepan, bring 1/2 in. of water to a boil. Add Brussels sprouts; cover and cook until crisp-tender, 8-10 minutes. Drain.
In a large nonstick skillet, saute celery root and onion in oil until tender. Add tangerine zest and Brussels sprouts. Cover and cook until vegetables are tender, 5-6 minutes. Gently stir in tangerines; serve immediately.
