When was the last time your family asked, “Can we have Brussels sprouts tonight?” After you serve Miracle Brussels Sprouts, be prepared to start hearing that! The chili powder and mustard sauce cloak the sprouts with flavor that not only tames the sprout flavor, but complements it. They taste great together. This is a low-calorie dish, so either eat the whole thing – and why not?! – or serve it with a starchy side such as pasta, rice, or baked potatoes.
- 2 16 oz pkgs - Brussels sprouts, fresh or frozen
- 2 cups - water
- 1/4 cup - Dijon mustard
- 1 tsp - chili powder
- 1 sprig - fresh parsley leaves, chopped
- If using frozen Brussels sprouts, thaw them by placing them in a colander and running warm water over them.
- Remove any damaged or discolored leaves. Cut the Brussels sprouts in half from stem to tip. Place them in a large, non-stick skillet over medium-high heat. Add the water, and mustard. Stir to dissolve the mustard in the water.
- Cook until the sprouts are tender, stirring occasionally, about 10-15 minutes. The water-mustard mixture should be thick, and most of the water should have evaporated. Sprinkle the chili powder over top of the sprouts, and stir to coat well. Cook another minute. Add the parsley, salt to taste, and serve.
Nutrition (per serving): 111 calories, 70% calories from carbohydrates, 20% calories from protein, 11% calories from fat, 9.3g fiber.