Brussels Sprouts with Mushroom Sauce
This side dish is delicious when made with brussels sprouts, and you could also make it with broccoli, cabbage, kale, collards, or turnips. Cooking time may vary for different types of vegetables.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 of recipe
62
Calories
5g
Protein
11g
Carbs
1g
Fat
4g
Fiber
3g
Sugar
73mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
Brussels sprouts
2 cups · or broccoli, cabbage, kale, collards, or turnips
chicken broth, low-sodium
1/2 cup
lemon juice
1 teaspoon
spicy brown mustard
1 teaspoon
dried thyme
1/2 teaspoon
mushrooms, sliced
1/2 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Trim brussels sprouts and cut in half. Steam until tender -- about 6 to 10 minutes. Or, microwave on high for 3 to 4 minutes.
- 3
In a non-stick pot bring the broth to a boil.
- 4
Mix in the lemon juice, mustard, and thyme. Add the mushrooms.
- 5
Boil until the broth is reduced by half, about 5 to 8 minutes.
- 6
Add the brussels sprouts (or other cooked vegetable).
- 7
Toss well to coat with the sauce.
Source: USDA MyPlate Kitchen · University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters
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