Brussels Sprouts
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 53 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 3 g |
| chol | 7 mg |
| sodium | 154 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 7 |
| vit A | 10 |
| vit C | 100 |
| folate | 21 |
Brussels sprouts are simple, tasty pleasures suitable for any occasion.
Ingredients
Preparation
Cut X in base of each brussels sprout. In large saucepan of boiling salted water, cover and cook brussels sprouts until tender-crisp, about 9 minutes. Drain and chill under cold water. Cut each in half; press out excess water with towel. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large nonstick skillet or wok, heat butter over medium heat; cook brussels sprouts, red pepper, thyme, salt and pepper, stirring often, until hot, about 5 minutes. Or in microwaveable bowl, cover and microwave at medium (50% power), stirring twice, until hot, about 10 minutes.
Source : Canadian Living Magazine: December 2004
- Keywords : Sides; Vegetarian; Brussels sprouts; Boil; Skillet; Red pepper;
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