Dilled Brussels Sprouts the Editors of Publications International, Ltd.
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)|
- 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.
|Calories from Fat||10 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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