Created by: Sue Lau
Created on March 1, 2013
Categories: Dinner, Side Dishes, Vegetables, Brussels sprouts, North American, 5 Ingredients Or Less, Budget-Friendly, Quick Meals, Small Batch Cooking, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Wine (more)
Brussels Sprouts With Garlic Dill Sauce
"Quick stovetop recipe."
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Prep Time: 5mPT5M
Cook Time: 15mPT15M
Lovley flavour addition to the sprouts. I didn't cut them in half because they were very small sprouts - just cut an X in the stem. I used vermouth in place of the white wine which added it's own special flavour. Recipe was really enjoyed and will.... Read more
- 8 ounces Brussels sprouts (baby sprouts, trimmed and split in halves)
- 1 garlic clove, minced
- 1/4 teaspoon dried dill weed
- 1/4 cup low-sodium vegetable broth (low-fat, or 1/4 cup low-sodium low-fat chicken broth)
- 1/8 cup dry white wine
- White pepper
- 1/2 teaspoon cornstarch (dissolved in 1 tablespoon water)
What You Will Need
No special items needed.
Steam split brussels sprouts for 15-20 minutes or until tender.
Meanwhile, lightly spray a small saucepan with olive oil, and saute garlic briefly on medium heat, stirring.
Add dill, stir briefly, and add chicken broth and wine; bring to a boil.
Boil to drive off alcohol; season to taste with salt and white pepper.
Slowly add cornstarch mixture while stirring, until desired consistency is obtained.
Remove from heat.
Place sprouts on plate and spoon sauce over them; serve.
- Serving Size: 1 (160.6 g)
- Calories 58.3
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 147.7 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 4.4 g
- Sugars - 2.8 g
- Protein - 4 g
- Calcium - 53.5 mg
- Iron - 1.7 mg
- Vitamin C - 97 mg
- Thiamin - 0.2 mg