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


Recipe Summary test

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

1/2 cup
86 calories; protein 3.5g; carbohydrates 7.5g; dietary fiber 3.2g; sugars 1.9g; fat 5.7g; saturated fat 1.7g; cholesterol 5.1mg; vitamin a iu 601.2IU; vitamin c 54.6mg; folate 46.9mcg; calcium 39.2mg; iron 1.2mg; magnesium 24.6mg; potassium 314.8mg; sodium 159.7mg.

1 fat, 1 vegetable