Spring Apple Cider Brussels Sprouts
Wonderful served with poultry or pork.
1 pound fresh brussels sprouts, cleaned and trimmed. Cut each in half
2 teaspoons olive oil
3/4 cup of low sodium vegetable broth or low sodium chicken broth
2 tablespoons sugar
2 tablespoons apple cider vinegar
Salt and pepper, to taste
Heat the oil in a sauté’ pan over medium heat. When hot, add the brussels sprouts and salt. Sauté, stirring occasionally, until the sprouts become golden – 5 to 10 minutes, depending on the size.
Add in 1/2 cup of the stock and bring to a boil. Lower the heat, cover and simmer with the lid slightly
ajar, until the sprouts are almost tender, and most of the stock/water has simmered away.
Remove the lid, and add in the last of the stock, the sugar, and the apple cider vinegar. Cook over
medium-high heat, stirring occasionally, until the liquid is reduced. About 5 minutes. Season with salt & pepper.
These can be served either hot or cold.
Per Serving: 98 Calories; 3g Fat (20.7% calories from fat); trace Saturated Fat; 6g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 123mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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