SAUTÉED BRUSSELS SPROUTS WITH CARAMELIZED ONIONS
1 pound Brussels sprouts
1 tablespoon butter
1 tablespoon oil
1 large onion, slivered, about 5 1/4 ounces
Salt and pepper, to taste
Wash the sprouts and remove any wilted or discolored outer leaves. Cut in half. In a large skillet or wok, heat the butter and oil over medium heat. Sauté the Brussels sprouts and onion until the onion is golden and the sprouts are lightly browned, seasoning with salt and pepper. Add 1/4 cup water; cover and simmer on low heat about 4-5 minutes until the sprouts are tender, stirring frequently.
Makes 4-6 servings
Can be frozen
Per 1/4 Recipe: 112 Calories; 7g Fat; 4g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs
Per 1/6 Recipe: 75 Calories; 4g Fat; 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
I had a little trouble getting the Brussels sprouts cooked well enough without getting too dark. I think that next time I will sauté the onions alone in the skillet and cook the sprouts in the microwave. I would combine them in the skillet and cook briefly just to give the sprouts a little color.