Brussel Sprouts with Lemon-Dill Glaze

By Sandy Sfikas Wolner, RD, LDN   Diabetic Cooking

Low carb, low oil, low salt, high fiber

Ingredients

1 Pound of Brussel Sprouts

2 teaspoons of cornstarch

½ teaspoon dried dill

½ cup fat-free reduced sodium chicken broth

3 tablespoons lemon juice

½ teaspoon grated lemon peel

Directions

1.) Trim Brussel sprouts. Cut and “X” in stem ends. Bring 1 cup water to a boil in a large saucepan over high heat. Add Brussel sprouts: return to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes or just until tender. Drain well; return to pan. Set aside.

2.) Meanwhile, combine cornstarch and dill weed in a small saucepan. Blend in chicken broth and lemon juice until smooth. Stir in lemon peel. Cook and stir over medium heat for 5 minutes or until mixture boils and thickens. Cook and stir for 1 minute more.

3.) Pour glaze over Brussel Sprouts; toss gently to coat. Serve hot

Makes 4 servings

Dietary exchanges: 2 vegetables

Calories 58, Total Fat 1g, Saturated Fat < 1g, Protein 3g, Carbohydrate 13g, Cholesterol 0mg, Dietary Fiber 5g, Sodium 31 mg