Brussels sprouts | Sautéed brussels sprouts and carrots

Brussels sprouts

These delicate members of the cabbage family are flavorful and nutritious. Choose fresh, green, crisp-looking Brussels sprouts and take care not to overcook which releases the sulfur smell that deters many from trying them.

Total Time: 15 minutes • Servings: 4

Ingredients

1 lb Brussels sprouts, stems trimmed

3 tablespoons butter, divided

5 oz matchstick carrots

1/4 teaspoon salt

1/4 teaspoon pepper

see also: Portobellos | Sautéed baby portobellos and spinach

Steps

  1. Cut sprouts into quarters. Preheat large sauté pan on medium-high 2-3 minutes.
  1. Place sprouts, 2 tablespoons butter, and carrots in pan; cook and stir 2-3 minutes.
  1. Reduce Heat to medium and cover; cook 6-7 minutes or until tender. Season with salt and pepper; toss to coat with remaining 1 tablespoon butter.

CALORIES (per 1/4 recipe) 140kcal

FAT 9g

CHOL 25mg

SODIUM 120mg

CARB 12g

FIBER 4g

PROTEIN 4g

VITA 140%

VIT C 130%

CALC 6%

IRON 8%

Other preparation method

Microwave: Place 2 cups trimmed Brussels in a covered 1-quart microwave-safe dish with 1/4 cup water. Microwave on HIGH 3-5 minutes; stir and let stand 5-6 minutes.

Boil: Add 2 cups trimmed Brussels sprouts and 1/2 teaspoon salt to 6 cups boiling water; boil 8-10 minutes or until tender.