Servings 4 Servings
Ingredients
- 1 small yellow onion thinly sliced
- 1/4 teaspoon ground toasted fennel seeds
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- Kernels sliced from 2 ears fresh corn or 2 cups thawed frozen or drained canned corn
- 1/3 cup salt-free whole-grain mustard
- Juice of 1/2 lemon
- 2 pounds brussels sprouts trimmed and halved
- 1 cup vegetable broth
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
Instructions
- Put the onion, fennel seeds, granulated garlic, and granulated onion in a large dry saucepan over medium heat and cook for 3 minutes, stirring constantly to prevent burning. Stir in the corn, mustard, and lemon juice and cook for 30 seconds. Stir in the brussels sprouts and broth. Decrease the heat to low, cover, and cook, stirring occasionally, for 15 minutes. Stir in the thyme and cook uncovered for 1 minute longer.
Notes
Per serving: calories: 145.1, protein: 9.4 g, carbohydrates: 30.9 g, fat: 1.2 g, calcium: 101.3 mg, sodium: 76.9 mg, omega-3: 0.2 g