Brussels Sprouts with Lemon-Dill Glaze


Makes 4 servings


1 pound brussels sprouts*
2 teaspoons cornstarch
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.


  1. 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.
  2. 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.
  3. Pour glaze over Brussels sprouts; toss gently to coat. Serve hot.

Nutritional Information

Calories 58
Calories from Fat 9 %
Total Fat 1 g
Saturated Fat <1 g
Carbohydrate 13 g
Fiber 5 g
Protein 3 g
Sodium 31 mg

Dietary Exchange

Vegetable 2

Check out more recipes for Vegetable Side Dish