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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 2 servings

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

University of Connecticut Family Nutrition Program
Senior Nutrition Awareness Project (SNAP) Newsletters

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.