This is a recipe adapted from Taste of Home with healthy modifications.
First of all, if you are avoiding brussel sprouts because of their less-than-stellar reputation, you are missing out! They look just like mini cabbages and taste like broccoli stalk, if you ask me. (I just tried them for the first time over the summer.) Brussel sprouts are extremely healthy; half a cup contains almost a day’s worth of Vitamin C and a significant amount of Vitamin K. Like any green vegetable, they are low-calorie and full of fiber and nutrients. Regardless of what Franklin the Turtle says, they taste delicious :)
On to the recipe. (You might want to consider this for a Thanksgiving side dish, an alternative to green bean casserole!)
4 low-fat turkey kielbasa links
1 Pkg (16oz) frozen brussel sprouts (microwave for 4 minutes first)
1/2 lb sliced fresh mushrooms
1 cup fresh baby carrots, quartered
1 medium onion, chopped
3 heaping tablespoons of Dijon mustard
2 tbsp maple syrup
1/2 tsp dried sage leaves
1 tsp ground pepper
*Optional: Whole grain rice, wild rice, Cous cous, or quinoa
In large skillet, cooks sausage, carrots, onion, mushrooms, and brussel sprouts until vegetables are crisp. Add in the syrup, mustard, sage and pepper; cover and cook 4-6 minutes longer or until sprouts are tender. Meanwhile, prepare rice/couscous according to package directions. Serve with sausage mixture.
I really want to try some sort of brussel sprout dish for this Thanksgiving dinner. Which, by the way, is only 8 days away!! It would be a healthy addition to the big meal. Some “healthified” green bean casserole would be good too. Honestly I don’t know if I’ve had a green bean casserole at a Thanksgiving dinner. This traditional dish is not so traditional in our house. I do think it’s good to incorporate some sort of vegetable dish in with the meat and rolls (carbs), mashed potatoes (carbs), sweet potato casserole (carbs), and stuffing (more carbs).
What veggies make an appearance at your Thanksgiving table?