1. Trim Brussels sprouts. Cut an “X” in stem ends. Bring 1 cup water to a boil in massive saucepan over excessive warmth. Add Brussels sprouts; return to a boil. Reduce warmth to medium-low. Simmer, coated, 10 minutes, or simply till tender. Drain nicely; return to pan. Set apart.
2. Meanwhile, mix cornstarch and dillweed in small saucepan. Blend in hen broth and lemon juice till easy. Stir in lemon peel. Cook and stir over medium warmth 5 minutes, or till combination boils and thickens. Cook and stir 1 minute extra.
three. Pour glaze over Brussels sprouts; toss gently to coat. Serve scorching.
*Note: Or, substitute 1 package deal (10 ounces) frozen brussels sprouts for contemporary brussels sprouts. Cook in accordance with package deal instructions; drain.
Calories: 58 energy, Carbohydrates: 13 g, Protein: three g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: zero mg, Sodium: 31 mg, Fiber: 5 g
Exchanges per serving: 2 Vegetable.
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