This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"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
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 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.
The rule of thumb for this tiny member of the cabbage family is to buy small ones and buy them as fresh as possible. Even though they look like little cabbages, they actually grow off the sides of a thick stalk and can be found in the market this way now (and if you do, buy them).
Try to use them the day that they are purchased, as there is less time for them to develop a bitter flavor.
There�s a lot of fiber in these little guys. Each serving has almost five grams.
4 ounces brussels sprouts = 49 calories, 0 fat, 0g sat fat, 0g mono fat, 4g protein, 10g carbohydrates, 28mg sodium, 0mg cholesterol, 198 mcg Vitamin K
Servings = 4 | Serving size =4 ounces Brussels sprouts
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
I do like the leftovers chilled on sandwiches but they're not so good by themselves.
|1 lbs||Brussels sprouts|
|1 Tbsp||maple syrup|
|2 Tbsp||unsalted butter|
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.
Serving size = about a half a cup
Servings = 4
Amount Per Serving
|Calories 85||Calories from Fat 26|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 4g||17%|
|Vitamin A 24%||Vitamin C 159%|
|Calcium 5%||Iron 9%|
|Vitamin K 200 mcg||Potassium 448 mg|
|Magnesium 27 mg|