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Ingredients
2 1/2 pounds Brussels sprouts
2 tablespoons butter
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
1 cup reduced-sodium chicken broth
1/2 teaspoon kosher salt
Coarsely ground black pepper
3/4 cup freshly grated Parmigiano Reggiano cheese
Instructions
2 tablespoons butter
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
1 cup reduced-sodium chicken broth
1/2 teaspoon kosher salt
Coarsely ground black pepper
3/4 cup freshly grated Parmigiano Reggiano cheese
1. Trim stem ends of Brussels sprouts. Using the slicing blade of a food processor, process sprouts into thin slices, then separate with your fingers. If no food processor is available, carefully slice them by hand.
2. Melt butter and olive oil in a large skillet. Add garlic; sauté 2 minutes. Add Brussels sprouts; sauté until bright green and crisp-tender, about 3 minutes. Increase heat to high; add broth. Cover and cook about 2 minutes. Add salt and pepper. Place in a serving bowl; top with cheese. Serves 10.
Recipe adapted from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition. © 2008 by Diane Morgan. Used with permission of Chronicle Books LLC. "Hands-On Holiday," November 2008.
Nutritional Information
2. Melt butter and olive oil in a large skillet. Add garlic; sauté 2 minutes. Add Brussels sprouts; sauté until bright green and crisp-tender, about 3 minutes. Increase heat to high; add broth. Cover and cook about 2 minutes. Add salt and pepper. Place in a serving bowl; top with cheese. Serves 10.
Recipe adapted from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition. © 2008 by Diane Morgan. Used with permission of Chronicle Books LLC. "Hands-On Holiday," November 2008.
Per serving: 120 calories, 10mg chol., 7g fat, 6g prot., 11g carbs., 4g fiber, 280mg sodium.
