Brussels Sprouts with Mushroom Sauce
Advertisement
Ingredients
- 2 cups Brussels sprouts (or broccoli, cabbage, kale, collards, or turnips)
- 1/2 cup chicken broth, low-sodium
- 1 teaspoon lemon juice
- 1 teaspoon spicy brown mustard
- 1/2 teaspoon dried thyme
- 1/2 cup mushrooms, sliced
Instructions
- Wash hands with soap and water.
- Trim brussels sprouts and cut in half. Steam until tender -- about 6 to 10 minutes. Or, microwave on high for 3 to 4 minutes.
- In a non-stick pot bring the broth to a boil.
- 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 (or other cooked vegetable).
- Toss well to coat with the sauce.
Nutrition
| Calories | 54 |
|---|---|
| Protein | 5 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 69 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters