Yield: 4 servings, each with 9 grams of carbohydrates and 4 grams of fiber, for a total of 5 grams of usable carbs and 4 grams of protein.
INGREDIENTS
- 1 pound brussels sprouts
- 3 to 4 tablespoons butter
INSTRUCTIONS
- Trim the stems of the brussels sprouts and remove any wilted or yellowed leaves.
- Thinly slice the sprouts using the slicing blade of a food processor.
- In a heavy skillet, melt the butter over medium-high heat.
- Saute the brussels sprouts until they are tender but not mushy, for about 7 to 10 minutes, and they should have a few brown spots around the edges.
- Serve hot.
