November 14, 2011

Garlic Brussels Sprouts


Makes 4 Servings

1 ½ pounds – Fresh Brussels sprouts
4 – Garlic cloves, minced
2 Tbsp – Light Butter or margarine
2 tsp – Light Olive oil
½ cup – Reduced sodium Chicken broth
¼ tsp – Salt
1/8 tsp – Pepper, freshly ground
1/8 cup – Sweet onion, finely chopped
  1. Wash the Brussels sprouts and trim off the stem. Set to the side.
  2. In a sauce pan add 1 Tbsp butter/margarine, olive oil, onion, and garlic cloves. Saute garlic and onion for 2 minutes.
  3. Add sprouts, toss to coat; next add broth, salt, and pepper. Cover and cook for 14 minutes or until the sprouts are tender.
  4. Drain, then add remaining butter and toss until melted.  Serve immediately.