Ingredients
1 pound Brussels sprouts
1 cup (low-sodium) chicken broth
3/4 cup Parmesan cheese
Pepper to taste
Directions
1) Cut Brussels sprouts in half. Remove any leaves/stems that look bad.
2) Spray pan with non-stick spray and sautee sprouts flat side down for 1-2 minutes.
3) Add 1 cup of Low Sodium Chicken Broth (I use No Sodium Bouillon), turn to medium heat and simmer for about 4-5 minutes. Broth should be mostly gone, and sprouts tender.
4) Serve, and sprinkle Parmesan cheese over the top, and pepper to taste (I don't use any personally)
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