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Brussel Sprouts

Brussel Sprouts Brussel Sprouts

Simple and healthy. The key to brussel sprouts is to NOT overcook them.













Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium


12 medium brussels sprouts
½ tablespoon butter
or margarine
teaspoon white pepper


Wash brussel sprouts and discard discolored leaves. Cut a small about off of each stem (not so much that the leaves separate).

Some think cutting and X in the bottom of each brussel sprout helps with cooking however testing indicates that it makes little to no difference so skip it and same yourself the added time.

Add sprouts to a pot with about ¼ cup of water. Shallow poaching is the key.

Cover and heat to boiling, reduce heat and simmer for 5 minutes up to 10 minutes OR until tender. Do NOT overcook, the sprouts will continue to cook after removing from the heat.

Drain in a colander cool slightly. Slice in half vertically.

Melt butter in a small saucepan.

Cook over medium heat until browned.

Pour over brussel sprouts; toss gently to coat.

Sprinkle with fresh ground black pepper if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 25103% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 20mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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