These Brussels sprouts are special enough for company—I like to serve them for Thanksgiving dinner. If you can't find fresh sprouts, try using the frozen one. —Myra Innes, Auburn, Kansas
Brussels Sprouts with Garlic
Brussels Sprouts with Garlic
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 1-1/2 pounds fresh Brussels sprouts
- 2 teaspoons olive oil
- 3 teaspoons butter, divided
- 4 garlic cloves, chopped
- 1/2 cup reduced-sodium chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Trim Brussels sprout stems. Using a paring knife, cut an "X" in the bottom of each.
- In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat.
- Stir in broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add remaining butter; toss to coat.
Nutrition Facts
2/3 cup: 78 calories, 4g fat (1g saturated fat), 5mg cholesterol, 187mg sodium, 10g carbohydrate (2g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Loading Popular in the Community
Loading Reviews
