Makes 4 servings
|1||pound brussels sprouts*|
|1/2||teaspoon dried dill weed|
|1/2||cup fat-free reduced-sodium chicken broth|
|3||tablespoons lemon juice|
|1/2||teaspoon grated lemon peel|
*Or, substitute 1 package (10 ounces) frozen brussels sprouts for fresh brussels sprouts. Cook according to package directions; drain.
- Trim brussels sprouts. Cut an "X" in stem ends. Bring 1 cup water to a boil in large saucepan over high heat. Add Brussels sprouts; return to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes or just until tender. Drain well; return to pan. Set aside.
- Meanwhile, combine cornstarch and dill weed in small saucepan. Blend in chicken broth and lemon juice until smooth. Stir in lemon peel. Cook and stir over medium heat 5 minutes or until mixture boils and thickens. Cook and stir 1 minute more.
- Pour glaze over Brussels sprouts; toss gently to coat. Serve hot.
|Calories from Fat||9 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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