Sauteed Brussels Sprouts

By Nikki Sheriff

Add this delicious side dish and get a bonus of high fiber which helps slow down the absorption of carbs.

Sauteed Brussels Sprouts
  • 2 lbs. brussel sprouts, trimmed

  • 2 TBS olive oil

  • 3 TBS minced shallots

  • 2 cloves garlic, minced

  • 2 TBS white cooking wine

  • 1/2 cup low sodium chicken broth

  • 1/4 tsp kosher salt

  • 1/2 tsp black pepper

  • 2 slices turkey bacon, cooked and chopped or crumbled

  • 3 TBS fresh shaved parmesan

  1. Heat olive oil in a pan over medium heat.

  2. Sautee shallots and garlic until the shallots start becoming transparent, about 1-2 minutes.

  3. Add the brussel sprouts and cook another 2 minutes, stirring frequently.

  4. Add the cooking wine and broth, scraping the bottom of the pan.

  5. When the liquid begins to bubble, reduce heat to low.

  6. Season with salt and pepper, and cover.

  7. Let simmer 8-10 minutes, stirring to make sure it doesn't burn.

  8. When the brussel sprouts are tender, transfer to a serving dish.

  9. Sprinkle with the cooked turkey bacon and parmesan shavings.

Nutritional Facts

Calories 100
Total Fat 4g
Saturated Fat 1g
Sodium 192mg
Carbohydrates 11g
Dietary Fiber 4g
Protein 5g

side dish

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