Maple-Dijon Glazed Brussels Sprouts Recipe
Ordinary brussels sprouts get jazzed up with a sweet, tangy sauce in this festive side dish. Even those who normally steer clear of sprouts will ask for seconds of these!—Holly Scarborough, Melbourne, Florida
- 2 pounds fresh brussels sprouts, trimmed
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 1/4 teaspoon pepper
- 1. Cut an “X” in the core of each brussels sprout. In a large skillet, saute brussels sprouts in butter for 4-5 minutes or until lightly browned.
- 2. Stir in the broth, mustard, syrup and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir 8-10 minutes longer or until brussels sprouts are tender. Yield: 6 servings.
3/4 cup equals 145 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 388 mg sodium, 25 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.
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