Brussels Sprouts with Lemon and Dill

Name: Brussels Sprouts with Lemon and Dill
Yield: Makes 3 cups (750 ml)
Ingredients: Juice of 1 lemon; ¼ cup (60 ml) minced fresh dill, or 1 tablespoon (15 ml) dried dill weed; 1 teaspoon (5 ml) light miso; ¼ cup (60 ml) water; 3 tablespoons (45 ml) slivered almonds; 4 cups (1 L) halved Brussels sprouts

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Brussels sprouts are one of the superstars of the cruciferous family, whose members are well recognized for their cancer-fighting properties. Brussels sprouts are loaded with vitamins and minerals and are an exceptional source of vitamins C and K.

Ingredients

4 cups (1 L) halved Brussels sprouts
¼ cup (60

Side dish
Vegan
Gluten-free

Method

Put the Brussels sprouts and water in a medium saucepan. Cover and cook over medium-high heat for 10 minutes. Decrease the heat to medium-low. Add the almonds, lemon juice, and dill and cook uncovered for 2 minutes. Remove from the heat and stir in the miso, mixing it well with the liquid in the bottom of the pan. Stir to evenly coat the Brussels sprouts. Let sit for 5–10 minutes before serving