• 2 teaspoons butter
  • 1 cup chopped onion (1 medium onion)
  • 4 garlic cloves, minced
  • 4 cups thinly sliced Brussels sprouts (about 1.5 lbs)
  • ½ cup low sodium vegetable broth
  • 1.5 Tablespoon of sugar OR 1 Tablespoon sweetener of your choice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt (optional)
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ cup shredded parmesan cheese


Melt butter in a large, non-stick skillet over medium-high heat. Add chopped onion and sauté until translucent, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Stir in Brussels sprouts and sauté for 3 minutes, until slightly golden-brown. Add broth, sugar, garlic powder, onion powder, and optional cayenne pepper. Cook 5 minutes or until liquid is almost evaporated, stirring frequently. Once liquid is evaporated, stir in optional salt. Remove from heat and place in serving bowl. Top with shredded parmesan cheese.

Makes 8 servings
Serving Size: about 1/2 cup

Calories 58
Fat 1.9g
Saturated Fat 1.1g
Polyunsaturated Fat 0.1g
Cholesterol 4.5mg
Sodium 123mg
Potassium 212.7mg
Carbohydrate 8.7g
Fiber 2.1g
Sugar 4.3g
Protein 2.9g