Boiled Brussels Sprouts

1. 1

   Place sprouts in a saucepan with water and salt, cover, and boil gently 15-20 minutes until crisp-tender.

2. 2

   Drain, season with pepper and butter, and serve.

3. 3

   VARIATIONS

4. 4

   Low-Calorie Brussels Sprouts: Season with 1-2 tablespoons lemon juice or tarragon vinegar and a pinch of nutmeg instead of butter.

5. 5

   Per serving (4-6): 40-25 C, 0 mg cu.

6. 6

   155-105 mg S

7. 7

   Brussels Sprouts Parmigiana: Boil and drain as directed but do not season.

8. 8

   Place sprouts in a buttered 2-quart casserole, top with 1/2 cup melted butter and 1/3 cup grated Parmesan.

9. 9

   Bake, uncovered, 15 minutes at 350F.

10. 10

    Per serving (4-6): 270-180 C, 55-35 mg CH, 510-340 mg S*

11. 11

    Dilled Sprouts in Sour Cream: Boil and drain as directed but do not season.

12. 12

    Quarter each sprout or, if small, halve.

13. 13

    Return to pan and stir in 1 1/2 cups sour cream, 4 minced scallions, 2 teaspoons minced fresh dill (or 1/2 teaspoon of the dried), 1/2 teaspoon salt, and a pinch white pepper.

14. 14

    Set over lowest heat, cover, and warm 5-7 minutes, taking care cream doesnt boil.

15. 15

    Per serving (4-6): 230-155 C, 35-25 mg en.

16. 16

    475-320 mg S*

* Per serving · 4 servings · Values may vary.

No additional tips available.