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Shredded Brussels Sprouts - Low Sodium Version
Servings = 4 | Serving size =4 ounces Brussels sprouts
This recipe can be multiplied by 2.
I do like the leftovers chilled on sandwiches but they're not so good by themselves.
Not on a low-sodium diet? Here's the standard Shredded Brussels Sprouts.
| 1 lbs | Brussels sprouts |
| 1 Tbsp | maple syrup |
| 1/8 tsp | salt |
| 2 Tbsp | light spread (like Promise Buttery Spread Light or Smart Balance Light) |
Purchase Brussels sprouts on the large side (about 2 inches wide).
Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced pick through them and remove the center of the sections that are the solid, tough stem. While doing this break the slices up into shredded segments.
Place the shredded sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom of the pot.
Steam over high heat until slightly tender (about 7 - 10 minutes)
While steaming, place the maple syrup, salt and Promise in a medium mixing bowl.
Add the cooked Brussels sprouts to the bowl and toss until the sauce is melted and well blended. Serve immediately.
Nutrition Facts
Serving size: about a half a cup | Servings 4
Calories 85 | Calories from Fat 26
Amount Per Serving (% Daily Value)
Total Fat 3g (5%) | Saturated Fat 1g (4%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 143 mg (6 %)
Total Carbohydrates 13g (4%) | Sugars 5g
Dietary Fiber 4g (17%) | Protein 4g
Vitamin A 24% | Vitamin C 159 % | Calcium 5% | Iron 9%
Vitamin K 200 mcg | Potassium 448 mg | Magnesium 27 mg
"We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts."
-Dave Barry, American humorist
The refrigerator light goes on...
Mr. Barry may be right about the Brussels Sprouts that he had as a kid but these are amazing. This recipe is a variation of the Lemon Butter Brussels Sprouts. The idea for shredding them is not mine but a friend's - Chef Michael Omo, from the MGM Grand Hotel in Las Vegas. He served these to me at a lovely dinner in his home. At first I thought they were leeks, the flavor was so luscious and sweet. If you're like Dave Barry, try your Brussels sprouts a la Chef Omo.