Braised Brussels Sprouts with Marjoram

58 Reviews
93% would make this recipe again

Brussels sprouts, developed in Belgium in the 16th-century, and a member of the cabbage family, are loaded with vitamins, and a food of demonstrated effectiveness in cancer protection, in particular breast and prostate cancers. This way of preparing it does not only preserve such cancer-fighting properties, but is usually appreciated even by those who thought they didn't like brussels sprouts.

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Ingredients

??? Brussels sprouts, cut in half or quartered ???
??? shallots, finely chopped ???
??? butter, unsalted ???
??? pine nuts [optional] ???
??? chicken broth ???
??? marjoram, fresh, chopped ???
??? cream 15% ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Prepare the vegetables: cut the sprouts in half (or into quarters, if large) and chop the shallot(s) finely.
  2. Melt half the butter in a large pan over medium heat. Add the nuts and sauté until golden, about 3 min, with constant stirring, taking care not to let them burn. Transfer the nuts to a small bowl and set aside.
  3. Add the sprouts to the pan and cook 2 min, with stirring, then pour in the broth, cover, and simmer until the sprouts are almost tender, about 7 min. Uncover and simmer until the broth evaporates, about 7 min.
  4. In the meantime, melt the remaining butter in a small pan over medium-low heat. Add the shallot(s) and sauté until tender, about 2 min. Transfer the shallots to the pan with the sprouts, then stir in the chopped marjoram and cream. Cook over low heat, stirring frequently, about 3 min. Add salt and pepper. Mix in the pine nuts then serve.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

110

Fat

7 g

10 %

Saturated 4.1 g
+ Trans 0.2 g

22 %

Cholesterol

20 mg

Sodium

190 mg

8 %

Carbohydrate

10 g

3 %

Fibre

4 g

17 %

Sugars

2 g

Net Carbs

6 g

Protein

4 g

Vitamin A

25 %

Vitamin C

114 %

Calcium

8 %

Iron

19 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Vitamin C, Vitamin K
Good source of  :
Fibre, Iron, Manganese, Potassium, Vitamin A
Source of  :
Calcium, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

58 Reviews (53 with rating only) 93% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
may 07, 2009 | I would make this recipe again

Excellent recipe. Have done it many times in the past few months and it is always one of the favorite dish.

Useful 0
april 18, 2011 | I would make this recipe again

We love this recipe. Savory and delicious. Tried it at Xmas and it was a big hit. Not good as a leftover as the sprouts get too mushy.

Useful 0
october 07, 2012 | I would make this recipe again

Best brussel sprouts ever! I just add the shallots in the last 2-3 min rather than cooking them separately. Also next time I would use a bit less broth, and 3 T of cream rather than a 1/4 cup.

Useful 0

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