Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If your Brussels sprouts are really big, you may want to cut them into six wedges.

Recipe by Cooking Light September 1999

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Recipe Summary

Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large nonstick skillet over medium-high heat. Add the carrot; sauté 4 minutes. Reduce heat to medium. Add Brussels sprouts; sauté 5 minutes or until crisp-tender. Add parsley and remaining ingredients; cook 30 seconds or until the sugar melts, stirring constantly.

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Nutrition Facts

84 calories; calories from fat 42%; fat 3.9g; saturated fat 1.9g; mono fat 1.4g; poly fat 0.4g; protein 3g; carbohydrates 11.3g; fiber 4.4g; cholesterol 8mg; iron 1.3mg; sodium 208mg; calcium 47mg.
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