Italian-Style Braised Brussels Sprouts

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Brussels sprouts are an excellent source of vitamins C, K, and A, and are packed with fiber, potassium, and B vitamins. Brussels sprouts and other cruciferous vegetables are not only nutritionally dense, but when properly prepared, they’re delicious.

For the best nutritional value, don’t overcook Brussels sprouts. Toss them in a simple green salad or quickly braise them for a versatile side dish. Serve braised Brussels sprouts with broiled fish or chicken.

Yield: 4 servings

Recipe Ingredients
1 pound Brussels spouts
1 tomato, chopped
1 small onion, chopped
2 cloves garlic, chopped
1/2 cup chopped parsley
1/4 cup white wine
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
2 tablespoon capers, rinsed
2 tablespoons olive oil

Recipe Preparation
1. Rinse the Brussels sprouts, trim the stems, and remove any damaged outer leaves. Cut in half.
2. Heat the oil in a large skillet, add the onion and garlic, and cook until the onion is soft, but not brown, about 4 minutes.
3. Add the Brussels sprouts, toss with the onion, and cook for 3 minutes. Add the tomato, wine, salt, pepper, and red pepper flakes.
4. Cover, reduce heat to medium-low, and cook until the Brussels sprouts are just tender, about 12 minutes.
5. Add the capers and parsley, toss, and serve.

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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