Cream-Braised Brussels Sprouts

Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!

Step: 1

Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.

Step: 2

Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

Per Serving: 255 calories; protein 4.7g; carbohydrates 11.7g; fat 22.7g; cholesterol 74.7mg; sodium 171.3mg.

Deciding stay in and make food your dinner instead of eat in the evening out is good a process in the right direction if you’re more point on eating healthier. There’s no good way to know exactly what’s going into the food you’re eat than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get rather high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .