Ingredients
2 cups Brussels sprouts (or broccoli
cabbage
kale
collards
or turnips)
1/2 cup chicken broth
low-sodium
1 teaspoon lemon juice
1 teaspoon brown mustard (spicy)
1/2 teaspoon thyme (dried)
1/2 cup mushroomS (sliced)
Steps
Wash hands with soap and water.
Trim brussels sprouts and cut in half. Steam until tender -- about 6 to 10 minutes. Or, microwave on high for 3 to 4 minutes.
In a non-stick pot bring the broth to a boil.
Mix in the lemon juice, mustard, and thyme. Add the mushrooms.
Boil until the broth is reduced by half, about 5 to 8 minutes.
Add the brussels sprouts (or other cooked vegetable).
Toss well to coat with the sauce.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 54 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 69 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 46 mg |
| Iron | 2 mg |
| Potassium | 458 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Brussels Sprouts with Mushroom Sauce. Recipe source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.