Makes 4 servings
|1||pound Brussels sprouts|
|1||cup fat-free reduced-sodium chicken broth*|
|1||red bell pepper, diced|
*To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.
- Trim Brussels sprouts. Cut an X in stem ends. Bring broth to a boil in large skillet over high heat. Add Brussels sprouts; return to boil. Reduce heat to medium-low. Simmer, covered, 5 minutes.
- Stir in bell pepper. Simmer, covered, 5 minutes or until Brussels sprouts are just tender. Drain before serving.
|Saturated Fat||trace g|
|Total Fat||1 g|
|Calories from Fat||10 %|
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