Diabetic, Gluten Free & Heart Healthy
These aren’t your grandmother’s Brussels sprouts.
Spruced up with garlic, paprika and a touch of chorizo, this Brussels sprouts side dish will keep your guests coming back for more.
4 tsp olive oil
2 oz Spanish chorizo, diced (gluten free if needed)
2 lbs medium Brussels sprouts, trimmed and halved
4 large garlic cloves, minced
2 tsp paprika, or to taste
1/8 tsp salt
Black pepper to taste
1 cup reduced-sodium chicken stock (gluten free if needed)
In a nonstick skillet over medium heat, heat 1 teaspoon of the olive oil. Add the chorizo and cook for 3 minutes, stirring occasionally. Transfer to a plate.
Add remaining 1 tablespoon olive oil and Brussels sprouts to the pan, cut side down. Cook for 3 minutes, without stirring. Stir in minced garlic and cook for 1 minute. Stir in paprika, salt and pepper to taste. Add the chicken stock, cover partially and cook for 3 minutes. Stir in the chorizo. Serve warm.
Serving size:1/2 cup
Saturated Fat: 1g
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Date Last Reviewed: August 2, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD