BRUSSELS SPROUTS WITH BROWNED BUTTER

Prepare your Brussels sprouts according to either of the methods below. Pour Browned Butter (see recipe below) over them and toss to coat. Season with salt, pepper and a sprinkling of nutmeg.

Per Serving: 135 Calories; 12g Fat; 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

BROWNED BUTTER

Place either salted or unsalted butter in a 1-quart saucepan over medium-high heat. You'll need about a tablespoon of butter per serving. Whatever you do, do not leave the stove! As the butter starts to melt, break up the chunks with a spoon. Once all of the butter has melted, start moving the pan in a constant gentle swirling motion over the burner. At first you'll see a bit of scum floating on the surface. About the time that the scum disappears, the butter will start to give off a wonderful nutty fragrance. As soon as it smells nutty, remove the pan from the heat and keep swirling the pan while you're holding it. The butter will turn a golden brown color and you'll see tiny specks of brown on the bottom of the pan. Do not cook the butter any further or it will burn. Serve over hot cooked vegetables such as cauliflower, broccoli or Brussels sprouts, etc.

MICROWAVE BRUSSELS SPROUTS - TWO METHODS

METHOD #1:
I recommend this method for making just a serving or two or for very small Brussels sprouts. Wash your sprouts and remove any wilted or discolored outer leaves. Place the whole, or halved if large, sprouts in a small microwaveable casserole dish. Add 1 tablespoon of water for 2 servings or 2-4 tablespoons water for a larger batch. Cover tightly and microwave on HIGH 3-4 minutes, stirring the sprouts after 2 minutes. Most, if not all, of the water will have evaporated. If not, drain the sprouts. Add a little butter or olive oil and season with salt and pepper to taste.

METHOD #2:
Wash your sprouts and remove any wilted or discolored outer leaves. Fill the bottom of a microwave steamer with about 1 cup of cold water. Place the steamer insert over the base and add your Brussels sprouts, which have been cut in half. If they are very small, keep them whole. Cover and microwave on HIGH 5-6 minutes, stirring once or twice. Dump the sprouts into a serving bowl; add butter and season to taste with salt and pepper.

Brussels sprouts prepared in the microwave retain their bright green color and are not bitter at all. My husband claimed that he did not like Brussels sprouts until he tasted these. He said they were very good and not bitter. If you don't overcook them, they have a slightly chewy texture similar to oven-roasted vegetables. I tried cooking them both whole and cut in half and I prefer them cut in half. I think that the insides get a nicer texture when cut and they are also easier to pick up with a fork that way. Whole sprouts have a tendency to fly out from under your fork. I have the stains on my shirt to prove it!

1 serving of Brussels sprouts equals about 1 cup of sprouts or about 6 medium or 11-12 very small ones. A serving weighs about 88 grams or 3 ounces and has just under 8 carbs, 3.5 grams of fiber or 4.5 net carbs.

Per Serving: 33 Calories; trace Fat; 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs