LOW CARBOHYDRATE SIDE DISHES
BRUSSEL SPROUTS WITH PARSLEY AND CHIVES
9g net carbs; 9g fat
All Fat and Carb Values Are Approximate.

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Tender young brussels sprouts are best when available. Brussels should be small, bright green in color. The wonderful flavor of the sprouts is enhanced by the flavor of the butter, chives and parsley.

• 2 pounds brussels sprouts, trimmed and halved
• 1 stick butter (6 tablespoons)
• Salt to taste
• 1 tablespoon fresh chives
• 1/2 tablespoon chopped parsley

• Bring a large pot of salted water to a full boil BEFORE dropping the brussels sprouts into the water.
  
  
• Cook them until they are bright green and tender - about ten minutes.
  
  
• Drain sprouts well.
  
  
• Melt the butter in a small skillet over low heat.
  
  
• When the butter begins to bubble, add in the brussels sprouts and season with salt.
  
  
• Cover the skillet with a tight-fitting lid and steam the sprouts in the butter for three to four minutes.
  
  
• Just before serving, toss in the chives and parsley.
  
  
• Serves 8.

Per serving: 120 Calories; 9g Fat; 4g Protein; 9g Carbohydrates; 4g Dietary Fiber; 23mg Cholesterol; 113mg Sodium.
(All Values Are Approximate)

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