Re: What's your favorite veggie?
One way I eat brussel sprouts
1 pint Brussels sprouts, trimmed
1 teaspoon sugar
1 teaspoon white vinegar
1/2 cup low-sodium chicken broth
1/4 cup lemon juice
1 1/4 teaspoon cornstarch blended with
2 tablespoons water
1/4 teaspoon ground nutmeg
Directions:
In a large saucepan, bring an inch of unsalted water to a boil, add the Brussels sprouts and cook, covered, for 10 to 12 minutes or until just tender. Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Meanwhile, in a medium-size saucepan over moderately high heat, boil the sugar and vinegar, swirling the pan, until the sugar is an amber color, about 2 minutes. Add the chicken broth and the lemon juice and stir in the dissolved cornstarch and nutmeg. Bring to a boil, stirring constantly, for 1 minute. Add the sprouts to the sauce, coat well.
One serving, Calories 47, Total fat 0, Saturated fat 0, Cholesterol 0, Protein 3 g, Carbohydrates 10 g, Sodium 29 mg, Added Sugar 4 cal, Fiber 4 g.
I also buy the green giant frozen ones that you microwave they are yummy
or I just boil them up for a few minutes (don't allow them to fully cook) cut them in half and then put them in a saute pan. I use minimal butter ( you can use as much as you like but I am not a fan of butter at all) add one small onion minced up really fine, three tablespoons of lemon juice, salt and pepper to taste, and two garlic cloves, high heat for one minute and then lower and simmer for 5 minutes, YUMMY!!!
1 pint Brussels sprouts, trimmed
1 teaspoon sugar
1 teaspoon white vinegar
1/2 cup low-sodium chicken broth
1/4 cup lemon juice
1 1/4 teaspoon cornstarch blended with
2 tablespoons water
1/4 teaspoon ground nutmeg
Directions:
In a large saucepan, bring an inch of unsalted water to a boil, add the Brussels sprouts and cook, covered, for 10 to 12 minutes or until just tender. Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Meanwhile, in a medium-size saucepan over moderately high heat, boil the sugar and vinegar, swirling the pan, until the sugar is an amber color, about 2 minutes. Add the chicken broth and the lemon juice and stir in the dissolved cornstarch and nutmeg. Bring to a boil, stirring constantly, for 1 minute. Add the sprouts to the sauce, coat well.
One serving, Calories 47, Total fat 0, Saturated fat 0, Cholesterol 0, Protein 3 g, Carbohydrates 10 g, Sodium 29 mg, Added Sugar 4 cal, Fiber 4 g.
I also buy the green giant frozen ones that you microwave they are yummy
or I just boil them up for a few minutes (don't allow them to fully cook) cut them in half and then put them in a saute pan. I use minimal butter ( you can use as much as you like but I am not a fan of butter at all) add one small onion minced up really fine, three tablespoons of lemon juice, salt and pepper to taste, and two garlic cloves, high heat for one minute and then lower and simmer for 5 minutes, YUMMY!!!
