Garlicky Brussells Sprouts
Serve with any meat, fish or poultry entree.

• 1 1/2 pounds fresh Brussels sprouts
• 4 cloves garlic, chopped
• 3 teaspoons non saturated fat light margarine, divided
• 2 teaspoons olive or canola oil
• 1/2 cup fat-free chicken broth
• Salt to taste
• 1/8 teaspoon pepper

Wash and trim Brussels sprouts. Cut an X in the base core end of each Brussels sprout; set aside.

In a large saucepan, sauté garlic in 1 teaspoon butter and oil for 2-3 minutes or until golden brown. Add sprouts; toss to coat. Add the broth, salt and pepper; cover and cook for 12-14 minutes or until sprouts are tender. Drain; add the remaining butter and toss until melted.

Per Serving: 67 Calories; 2g Fat (27.2% calories from fat); trace Saturated Fat; 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.

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