lisalewis@firstplace
November 30th, 2006, 09:10 AM
Serves: 4
Exchanges: 1 vegetable
Ingredients:
4 cups trimmed Brussels Sprouts
1 teaspoon olive oil
1/2 teaspoon dried leaf thyme
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh flat-leaf parsley
Preparation:
Wash Brussels Sprouts thoroughly under cold water; remove discolored leaves. Cut off stem ends; cut sprouts in half. Heat oil in a large nonstick skillet over medium heat. Add sprouts and thyme; saute 7-8 minutes. Add water, salt, and pepper; cover and cook 3 minutes or until sprouts are tender, stirring occasionally. Remove from heat; stir in parsley. Serving size: 3/4 cup.
Exchanges: 1 vegetable
Ingredients:
4 cups trimmed Brussels Sprouts
1 teaspoon olive oil
1/2 teaspoon dried leaf thyme
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh flat-leaf parsley
Preparation:
Wash Brussels Sprouts thoroughly under cold water; remove discolored leaves. Cut off stem ends; cut sprouts in half. Heat oil in a large nonstick skillet over medium heat. Add sprouts and thyme; saute 7-8 minutes. Add water, salt, and pepper; cover and cook 3 minutes or until sprouts are tender, stirring occasionally. Remove from heat; stir in parsley. Serving size: 3/4 cup.