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Brussels Sprouts with Basil

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  • Prep 10 min
  • Total 16 min
  • Servings 6
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You’ll be amazed at the abundance of flavor found in this low-calorie side dish.
By Betty Crocker Kitchens
Updated Mar 7, 2010
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Ingredients

  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 1/2 medium onions, finely chopped (3/4 cup)
  • 1 small red bell pepper, finely chopped (1/2 cup)
  • 2 1/2 cups cooked Brussels sprouts (1 lb)
  • 1/4 cup chopped fresh basil leaves
  • 1 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Make With
Progresso Broth

Steps

  • 1
    Heat broth to boiling in 10-inch skillet over medium heat.
  • 2
    Add onions and bell pepper; stir-fry about 3 minutes or until onions are tender. Add remaining ingredients; stir fry about 3 minutes or until Brussels sprouts are hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for small, bright green Brussels sprouts with compact heads. Try to buy sprouts the same size so they’ll cook in the same amount of time.
  • tip 2
    Brussels sprouts also come frozen. A 16-ounce bag, cooked as directed on the package, can be used instead of the fresh ones.

Nutrition

40 Calories, 1 g Total Fat, 3 g Protein, 9 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
240 mg
Potassium
310 mg
Total Carbohydrate
9 g
Dietary Fiber
4 g
Protein
3 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
46%
46%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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