NOURISH
Posted April 26, 2017
Don't turn up your nose to Brussels sprouts. While not as popular as kale, both of these green veggies are part of the cabbage family. Brussels sprouts are a good source of vitamins C and K, as well as several B vitamins. This versatile vegetable can be oven roasted, sautéed and even eaten raw, sliced thin in a slaw or salad.
This Brussels sprouts recipe is heart smart, low sodium and gluten-free.
Ingredients
2 cups fresh Brussels sprouts, ends trimmed, yellow leaves removed and cut in half
2 teaspoons butter
1 1/2 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
2 tablespoons slivered almonds
salt, to taste
Directions
Serves two.
Eat healthy
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