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Brussels Sprouts with Toasted Almonds

Brussels Sprouts with Toasted Almonds

Name: Brussels Sprouts with Toasted Almonds
Total time: 45 min
Ingredients: 2 pounds fresh Brussels sprouts; 2 tablespoons olive oil; 1 (14 ounce) can reduced-sodium chicken broth; 2 tablespoons butter; ¾ teaspoon ground black pepper; ¼ teaspoon salt; ⅓ cup sliced almonds, toasted (see Tip)

Rating: Unrated

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This skillet-browned Brussels sprouts recipe is a tasty accompaniment for all types of Christmas main dishes including roast beef, pork, or lamb as well as turkey or chicken. Source: Diabetic Living Magazine

Diabetic Living Magazine

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Ingredients

2 pounds fresh Brussels sprouts
2 tablespoons olive oil
1 (14 ounce) can reduced-sodium chicken broth
2 tablespoons butter
¾ teaspoon ground black pepper
¼ teaspoon salt
⅓ cup sliced almonds, toasted (see Tip)

Directions

Step 1

Trim stems and remove any wilted outer leaves from Brussels sprouts; wash sprouts. Halve Brussels sprouts. In a very large skillet, heat oil over medium heat. Add Brussels sprouts; cook for 6 to 8 minutes or until golden brown, stirring occasionally.

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Step 2

Add broth to sprouts. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Uncover and continue to simmer about 10 minutes more or until most of the liquid has evaporated and the sprouts are tender, stirring occasionally. Add butter, pepper, and salt, stirring until sprouts are coated. Gently stir in toasted sliced almonds. Serve warm.

Tips

Tip: You can toast the almonds in advance and store them in a resealable plastic bag until needed. To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan lined with parchment paper. Bake, uncovered, for 5 to 10 minutes or until toasted, stirring once or twice. Store at room temperature for up to 1 week or freeze for up to 3 months.

Nutrition Facts

Serving Size: 1/2 cup

Per Serving:

86 calories; 5.7 g total fat; 1.7 g saturated fat; 5 mg cholesterol; 160 mg sodium. 315 mg potassium; 7.5 g carbohydrates; 3.2 g fiber; 2 g sugar; 3.5 g protein; 601 IU vitamin a iu; 55 mg vitamin c; 47 mcg folate; 39 mg calcium; 1 mg iron; 25 mg magnesium;

Exchanges:

1 fat, 1 vegetable

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