Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

If they are very small, cook whole. Cut in half if
they’re larger than ¾ inch in diameter.
Bring the stock to a boil in a medium
saucepan. Add the rosemary, salt, and prepared
sprouts. Bring back to a boil and cook for
3  minutes, then turn everything into a small
ovenproof dish and braise for 10 minutes or
until just tender.
Stir in the slurry and heat over medium until
the sauce is glossy and slightly thickened. Serve
with a little sauce spooned over to glisten.

Per serving : 54 calories, 1 g fat, 0 g saturated fat, 12 g
carbohydrate, 2 g dietary fiber, 187 mg sodium. Ex-
changes: 2 Vegetable

WARM BRUSSELS SPROUT



SALAD

There are times when a warm salad is pre­
ferred, such as in the late fall. This is a good
example, but it really does need good (expen­
sive) balsamic to be a true success.
SERVES 4

1 (12-ounce) package frozen Brussels sprouts
or 1 pound fresh
1 teaspoon olive oil
½ teaspoon dried thyme or 2 teaspoons fresh
¼ teaspoon caraway seeds
2 tablespoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Trim the sprouts and cut in half; steam in a

basket until tender, about 5 minutes.

Warm the oil in a medium skillet over me­

dium heat. Add the thyme, caraway seeds, and

vinegar. Drop in the steamed sprouts, season

with salt and black pepper, and toss to coat well

with the sauce, cooking about 2 minutes. Serve

immediately while they are still bright green.

Per serving : 61 calories, 2 g fat, 0 g saturated fat, 10 g

carbohydrate, 2 g dietary fiber, 169 mg sodium. Ex-

changes: 2 Vegetable, ½ Fat

BRUSSELS SPROUTS • 99