If you have folks who usually turn away from Brussels sprouts, have them try these. Then expect lots of requests for second helpings.
—JAMES SCHEND PLEASANT PRAIRIE, WI
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
1 pound fresh Brussels sprouts (about 5 1/2 cups)
1 tablespoon olive oil
1 small onion, finely chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon pepper
1. Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices.
2. Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir 2-3 minutes or until sprouts begin to brown lightly. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, 1-2 minutes or until vegetables are tender. Stir in pepper.
Per 3/4 cup: 56 cal., 2g fat (0 sat. fat), 0 chol., 214mg sod., 8g carb. (2g sugars, 3g fiber), 2g pro.
Diabetic Exchanges: 1 vegetable, 1/2 fat.