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Dilled Brussels Sprouts

Brussels sprouts have as much vitamin C and iron as broccoli but twice the potassium, a regulator of heartbeat and blood pressure.


Makes 3 servings


1 package (10 ounces) frozen Brussels sprouts or 1 pint fresh Brussels sprouts
1/2 cup fat-free beef broth
1 teaspoon dill seed
1 teaspoon instant minced onion (optional)
Salt and pepper to taste (optional)


  1. Combine all ingredients in saucepan; simmer, covered, 8 to 10 minutes, or until sprouts are nearly tender. Uncover and continue to simmer until most of the liquid has evaporated.

Nutritional Information

Fiber 3 g
Carbohydrate 8 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 10 %
Calories 43
Protein 4 g
Sodium 23 mg

Dietary Exchange

Vegetable 1-1/2

Check out more recipes for Vegetable Side Dish