Easy Roasted Brussels Sprouts with Chicken Broth - YIELD

YIELD Makes 4 servings

INGREDIENTS

1 pound Brussels sprouts 1 cup fat-free reduced-sodium chicken broth* 1 red bell pepper, diced *To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.

PREPARATION:

1. Trim Brussels sprouts. Cut an X in stem ends. Bring broth to a boil in large skillet over high heat. Add Brussels sprouts; return to boil. Reduce heat to medium-low. Simmer, covered, 5 minutes.
2. Stir in bell pepper. Simmer, covered, 5 minutes or until Brussels sprouts are just tender. Drain before serving.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Fiber 5 g Carbohydrate 11 g Saturated Fat trace g Total Fat 1 g Calories from Fat 10 % Calories 52 Protein 3 g Sodium 32 mg DIETARY EXCHANGE: Vegetable 3