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Glazed Brussels Sprouts

Glazed Brussels Sprouts

This month’s Wellness Letter discusses cruciferous vegetables—nutritional superstars that include broccoli, cabbage, and kale. This super-quick recipe uses another popular member of this family.

6 cups Brussels sprouts
2 teaspoons olive oil
1 garlic clove, minced
2 tablespoons sugar
1/3 cup red wine vinegar
3 tablespoons orange juice
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 With a paring knife, make a small X in the stem end of each Brussels sprout. In a large pot of boiling water, cook the sprouts until crisp-tender, about 7 minutes. Drain well.

2 Meanwhile, in a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the garlic and cook, stirring, until tender, about 2 minutes. Add the sugar and swirl in the pan until melted, about 2 minutes.

3 Add the vinegar, orange juice, thyme, salt, pepper and the drained sprouts, and continue cooking until the sprouts are richly glazed, about 5 minutes.

Makes 4 servings

Nutrition Information (per serving)
calories 111 • total fat 3g (saturated fat 0.4 g) • cholesterol 0 mg • sodium 180 mg • dietary fiber 8g • beta carotene 1mg • vitamin C 117mg • calcium 64 mg • iron 2.1 mg