Brussels Sprouts with Garlic and Ginger

I got this recipe somewhere online and it was attributed to Joyce Goldstein

1 Pound Brussels Sprouts, ends trimmed

1 1/2 Cups vegetable stock, or water ( I use bone broth)

1 Tablespoon finely minced garlic

1 Tablespoon grated fresh ginger root

1 1 Teaspoon grated lemon zest

1/2 Teaspoon anise seed

Salt and Pepper

Cut the Brussels sprouts in half. Then slice thinly.

In a large saute pan, add the water/stock, sprouts, garlic, ginger and lemon zest.

Cook, uncovered, over high heat, stirring often until the sprouts are tender-crisp, 5-7 minutes.

Add more broth as needed.

Stir in anise seed and season with salt and pepper.

Serving size = 1 1/3 cups

86 calories

1.1 grams fat

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