Author Matthew Amster-Burton says he once ate nothing but Cheerios without milk, macaroni and cheese, pizza and white meat chicken, cut into small pieces. Now, he eats almost everything, and his favorite vegetable is Brussels sprouts. This recipe is from his book, “Hungry Monkey” (Houghton Mifflin Harcourt, 2009). Makes 2 servings.
Ingredients
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
2 cups frozen Brussels sprouts, thawed and halved lengthwise
Salt and pepper
1/2 cup water
Directions
In a large skillet, heat the butter and oil over medium-high until the butter foams. Add the Brussels sprouts and cook until lightly browned, turning once or twice and sprinkling with salt and pepper, about 5 minutes. Add the water, cover and reduce heat to medium-low.
Cook 10 minutes or until sprouts are tender but not mushy. Uncover, boil off any remaining water and serve.
Per serving: 202 calories (81 percent from fat), 19 grams total fat (7 grams saturated), 23 milligrams cholesterol, 7 grams carbohydrates, 3 grams protein, 163 milligrams sodium, 3 grams dietary fiber.
