Brussel Sprouts with Garlic, Lemon, and Capers
Remember boiled, overcooked brussel sprouts? The ones that looked awful and tasted worse? Happily, they are a thing of the past. In this recipe, brussel sprouts are cut into quarters, sauteed, and lightly flavoured with garlic, lemon juice, and capers. Delicious! And just as tasty as a cold leftover.
Makes approximately 8 servings
- 1½ – 2 lbs. large Brussel sprouts
- 2 tbsp. chicken broth powder and 1/2 cup water
- 1 tbsp. minced garlic
- ¼ – ½ cup water
- 2 tbsp. capers, rinsed and drained
- 1 tbsp. lemon juice
- Salt to taste
- Prepare brussel sprouts by cutting off stem and quartering the buds. Save any leaves that fall loose.
- Using a large skillet or wok over medium-high heat, cook chicken broth powder-water mixture until bubbling hot.
- Stir in garlic and cook for 1 minute.
- Add quartered sprouts and extra leaves and cook for 1 minute.
- Add 1/4 cup water.
- Cook for about 10 minutes, stirring regularly and adding water if pot goes dry.
- When sprouts are tender (a fork should go into one easily), add capers and lemon juice.
- Take off heat and salt to taste.
For Weight Watchers: 0 points per serving on both the Points and Points Plus. plans.
(Adapted from “Sauteed Brussels Sprout Leaves” in HeartSmart Cooking for Family and Friends by Bonnie Stern)