Sauteed Brussels Sprouts with Red Pepper and Caraway Seeds

3 cups (10 oz) Brussels Sprouts, cut into quarters
2 tea. olive or canola oil
1 cup (i med.) sliced onion
1 med. red bell pepper, cut into 2 inch slivers
1 1/2 tea. caraway seeds
1/2 cup vegetable broth
3 Tab. vinegar
salt and pepper to taste

Heat oil in a skillet over med-high heat. Add the onion and bell pepper an cook, stirring often, 3-4 minutes. Add caraway seeds and cook for 30 seconds more. Add Brussels sprouts and cook for an additional 2-3 minutes. Add the broth, cover and cook until crisp-tender, about 3 minutes. Stir in the vinegar, salt and pepper.

One serving is 3/4 cup; 75 calories, 3g protein, 11g carbs., 4g fiber, 3g fat

source: Magic Foods: Simple Changes You Can Make to Supercharge Your Energy, Lose Weight and Live Longer, Robert A. Barnett, Denise Webb

No comments:

Post a Comment