Eat Skinny Be Skinny Thanksgiving Sides Part 2: Spicy Brussel Sprouts
PIN IT!I love Thanksgiving week, it gives me an excuse to cook delicious meals everyday! I kicked off my Eat Skinny Be Skinny Thanksgiving Edition yesterday with the delicious [and low fat] turkey sausage stuffing. I’m going to keep with sides for today and post delicious varieties of my favorite vegetables. For this post, I’m focusing on the brussel sprout. I know, I know. I’m one of the few people in the world who actually like them. But as you recall from my childhood, I’ve always been the brussel sprout loving freak. So to show homage to my misunderstood favorite, I made them into a very easy and zesty Thanksgiving side dish! Add a little spice to anything and my fiancé just might eat it!
Spicy Brussel Sprouts
What You’ll Need:
- 1 pound fresh brussels sprouts
- 2 tablespoons butter or margarine
- 1 small jalapeño pepper, seeded and chopped
- 1 garlic clove, chopped
- 1 tablespoon sugar
- A dash of my secret ingredient [you’ll see below!]
How to Make Them:
- Bring a medium pot of water to boil. Add brussel sprouts and boil until barely tender, about 5 minutes. Drain and set aside.
- Melt butter in a large skillet over medium-high heat.
- Add jalapeño pepper and garlic; sauté until tender.
- Add sprouts, and sauté 5 minutes until both sides are browned and sprouts are tender. Add sugar and chile powder, or red pepper flakes (my secret ingredient!) and sauté an additional 1 minute.
Nutritional Information [per 3/4 cup]: 85 calories, 6 grams of fat, 5 grams of protein and 3 grams of fiber.
Comments