Looking for another healthy and delicious side dish for Thanksgiving? How about some brussel sprouts? I absolutely despised these as a child, but I am in love with them now.
Sometimes it's good to have something healthy on the holiday table. Cooked with garlic and shallots and topped with parmesan and bacon, they still taste good enough to place among the other stars of Thanksgiving.
Makes 8 Servings
2 lbs. brussel sprouts, trimmed
2 TBS olive oil
3 TBS minced shallots
2 cloves garlic, minced
2 TBS white cooking wine
1/2 cup low sodium chicken broth
1/4 tsp kosher salt
1/2 tsp fresh ground pepper
2 slices turkey bacon, cooked and chopped or crumbled
3 TBS fresh shaved parmesan
Heat olive oil in a pan over medium heat. Saute shallots and garlic until shallots are transparent, about 1/2 minutes. Add brussel sprouts and saute 2 minutes, stirring frequently. Add cooking wine and broth and scrape the bottom of the pan. When liquid begins to boil, reduce heat to low. Season with salt and pepper and cover. Let simmer 8-10 minutes, stirring frequently to prevent burning.
When brussel sprouts are tender, transfer to a serving dish. Top with turkey bacon and Parmesan shavings.
For 1/8 the recipe: 100 calories, 4g fat, 1g saturated fat, 192mg sodium, 11g carbohydrates,
4g fiber, 5g protein
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