These Brussels sprouts are special enough for company, and so I like to serve them for Thanksgiving dinner. If you can’t find fresh sprouts, try using frozen ones.
—MYRA INNES AUBURN, KS
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 1/2 pounds fresh Brussels sprouts
2 teaspoons olive oil
3 teaspoons butter, divided
4 garlic cloves, chopped
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1. Trim Brussels sprout stems. Using a paring knife, cut an “X” in the bottom of each.
2. In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add the garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat.
3. Stir in broth, salt and pepper; bring to a boil. Reduce the heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add the remaining butter; toss to coat.
PER SERVING 2/3 cup equals 83 cal., 3 g fat (1 g sat. fat), 5 mg chol., 198 mg sodium, 11 g carb., 4 g fiber, 4 g pro. Diabetic Exchanges: 2 vegetable, 1/2 fat.