Sweet and Sour Brussels Sprouts

By Marian Burros

Published April 28, 1990

Total Time
15 minutes
Rating
3(20)
Comments
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Featured in: Lifestyle: Sunday Menu; A Potato Coat for Chicken

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Ingredients

Yield:3 servings

  • 2 10- ounce containers brussels sprouts, washed and trimmed

  • 6 tablespoons chicken stock or broth

  • 2 teaspoons sugar

  • 4 tablespoons lemon juice

  • 2 tablespoons canned roasted red peppers, rinsed, drained and chopped

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

23 grams carbs; 1 milligram cholesterol; 111 calories; 1 gram fat; 8 grams fiber; 91 milligrams sodium; 7 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine brussels sprouts with chicken stock, sugar and lemon juice, and bring to boil, covered.

  2. Step 2

    Cook until sprouts are tender, about 10 minutes.

  3. Step 3

    Stir in red peppers and season with black pepper.

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3 out of 5
20 user ratings
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