Gingered Brussels Sprouts |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A recent recipe request looking for dishes for 1 or 2 reminded me of an old cookbook dedicated to that topic. Though I have not made this in a while, it was one of my favorite sides. Posting it here so it doesn't get lost and to share it with others. The flavors in this side work quite nicely with a simple roasted or grilled meat or fish. Ingredients:
10 ounces brussels sprouts (fresh or frozen) |
1 cup water or 1 cup fat free broth |
1 tablespoon low sodium soy sauce |
2 teaspoons minced fresh ginger |
2 minced garlic cloves |
1/2-1 teaspoon splenda granular or 1/2-1 teaspoon sugar |
1/8 teaspoon red pepper flakes |
Directions:
1. If you are using fresh brussels sprouts, trim off bottoms and remove any loose or discolored outer leaves. Rinse in warm water and drain.
2. In a heavy saucepan, combine everything save the sprouts and bring to a boil over medium-high heat. Reduce heat and let the liquid simmer for 2-3 minutes. Add sprouts, cover and cook until the vegetables are crisp-tender. For fresh sprouts, cooking time is about 10 minutes. For frozen, it will be a minute or so less.
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