A 20-Minute Thanksgiving Side
By Isabel Smith, MS, RD, CDN
Brussels sprouts have always been a favorite of mine. Whether I’m hosting or attending a holiday gathering, I’m either always serving or bringing the brussels with me. I love brussels sprouts because they are easy to make, versatile and above-all, super good for you. Brussles sprouts and other cruciferous contain fiber, but they also contain sulfur-containing compounds that can help to promote natural detoxification, and are also cancer-preventive. These Brussels are simple to make for a large crowd.
Ingredients
- 2 tbsp olive oil or coconut oil (for cooking)
- 2 cups (200 g) brussels sprouts, halved
- 1 tbsp apple cider vinegar or balsamic vinegar
- ½ tsp honey
- sea salt and pepper, to taste
Directions
- Heat olive oil over medium-heat for 1-2 minutes.
- Rinse the brussels well and remove stems. Slice into halves.
- Add the brussels sprouts to the pan and stir almost continuously (about every 1-2 minutes) for 5 minutes.
- In a small bowl, combine the remaining ingredients and mix well.
- Add to pan and continue to cook for 10 – 15 minutes, stirring frequently to prevent burning.
- Serve warm and enjoy!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 90
Fat: 7g
Trans Fat: 1g
Cholesterol: 0mg
Sodium: 160mg
Carbohydrates: 5g
Fiber: 2g
Sugars: 2g
Protein: 1g