email this page
Ingredients
1 1/2 pounds Brussels sprouts, bottoms trimmed, halved
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 cup maple syrup
1/4 teaspoon salt
Several grinds of fresh black pepper
1 tablespoon vegetable oil
1 small onion, cut into slivers
1 red bell pepper, cut into thin strips
Instructions
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 cup maple syrup
1/4 teaspoon salt
Several grinds of fresh black pepper
1 tablespoon vegetable oil
1 small onion, cut into slivers
1 red bell pepper, cut into thin strips
1. Bring a large pot of water to a boil. Drop Brussels sprouts in the boiling water and cook them 2 minutes. Drain, rinsing with cold water.
2. Whisk together soy sauce, mustard, maple syrup, salt and pepper. Set aide.
3. Heat the oil in a heavy non-stick skillet. Add onion and red bell pepper; sauté 5 minutes. Add Brussels sprouts. Sauté 4 minutes.
4. Add glaze. Cook until vegetables are coated and glaze thickens, about 2 minutes. Serve immediately. Serves 6.
By Crescent Dragonwagon, "Relish America's Harvest," March 2006
Nutritional Information
2. Whisk together soy sauce, mustard, maple syrup, salt and pepper. Set aide.
3. Heat the oil in a heavy non-stick skillet. Add onion and red bell pepper; sauté 5 minutes. Add Brussels sprouts. Sauté 4 minutes.
4. Add glaze. Cook until vegetables are coated and glaze thickens, about 2 minutes. Serve immediately. Serves 6.
By Crescent Dragonwagon, "Relish America's Harvest," March 2006
Per serving: 120 calories, 3g fat, 4.5g prot., 23g carbs., 5g fiber, 379mg sodium.
