Brussels Sprouts with Mushroom Sauce
A perfect dressing for a perfect party vegetable. Brussels sprouts can be substituted with broccoli, turnips, kale or another favorite veggie. Serve over chicken or other protein, eat as a side dish, or try it as a healthy mid-afternoon snack.
(Serves 4)
Brussels Sprouts with Mushroom Sauce Ingredients
- 1 lb. Brussels sprouts or broccoli, cabbage, kale, collards or turnips
- 1 c. chicken broth, low sodium
- 2 t lemon juice
- 2 t spicy brown mustard
- 1 t dried thyme
- 1 c. sliced mushrooms
Directions
Trim the sprouts and cut in half. Steam until tender, about 6 to 10 minutes. Or microwave on high for 3 to 4 minutes. Bring the broth to a boil in a nonstick pot. Mix in the lemon juice, mustard and thyme. Add the mushrooms. Boil until the broth is reduced by half, about 5 to 8 minutes. Add the Brussels sprouts. Toss well to coat with the sauce.
Amount per serving: 70 calories, 1 g fat, 0 mg cholesterol, 10 g carbohydrates, 85 mg sodium, 4 g dietary fiber, and 4 g protein.
Related:
Chicken and Mushroom Pasta
Low Calorie Traditional Spanish Paella
