Have a Plant: Fruits & Veggies for Better Health
Preparation Time: 30 minutes
  • 1/2 lb Brussels sprouts
  • 1/2 cup chicken broth, low-sodium
  • 1 tsp lemon juice
  • 1 tsp spicy brown mustard
  • 1/2 tsp thyme, dried
  • 1/2 cup mushrooms, sliced
Trim Brussels sprouts and cut in half. Steam until tender, about 6 to 10 minutes. In a non-stick pot, bring the broth to a boil. Mix in the lemon juice, mustard, mushrooms and thyme. Boil until the broth is reduced by half, about 5 to 8 minutes. Add the Brussels sprouts and toss well to coat with sauce. Serve.
 
Serves: 2
 
1 1/2 Cups of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 60
Total Fat: 0g
Saturated Fat: 0g
% of Calories from Fat: 0%
% Calories from Sat Fat: 0%
Protein: 5g
Carbohydrates: 11g
Cholesterol: 0mg
Dietary Fiber: 5g
Sodium: 200mg
 
Each serving provides: An excellent source of vitamins C and K and manganese, and a good source of vitamins A, B1, B2 and B6, fiber, folate, iron and potassium.

Recipe courtesy of the University of Connecticut Family Nutrition Program.
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