Kids don’t normally like Brussels sprouts, but you just might convince them to dig in when you serve them this way. Tarragon and vinegar spruce up the taste, and pimientos give the sprouts a splash of color.
—CAROLYN HAYES JOHNSTON CITY, IL
START TO FINISH: 15 MIN. • MAKES: 4 SERVINGS
1 package (16 ounces) frozen Brussels sprouts
4 1/2 teaspoons butter
4 1/2 teaspoons white vinegar
3/4 teaspoon dried tarragon
1/4 teaspoon salt
1 jar (2 ounces) diced pimientos, drained
1. Cook Brussels sprouts according to package directions. Drain, reserving 1 tablespoon liquid; keep sprouts warm.
2. In a small saucepan, melt butter; stir in the vinegar, tarragon, salt and reserved cooking liquid. Pour over sprouts and toss to coat. Sprinkle with the pimientos.
PER SERVING 88 cal., 5 g fat (3 g sat. fat), 11 mg chol., 191 mg sodium, 10 g carb., 5 g fiber, 5 g pro. Diabetic Exchanges: 2 vegetable, 1 fat.