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Garlicky Brussels Sprout Saute

6 servings

• 1 pound brussels sprouts, ends trimmed
• 2 tablespoons olive oil
• 12 cloves garlic, peeled and quartered lengthwise
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon apple-cider vinegar

Place brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.

Heat oil in a large, nonstick skillet over medium-low heat. Add garlic and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high and add shredded brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 11/2 cups water and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season with salt and pepper. Serve immediately.

Damage per serving: 87 calories, 3 g protein, 4 g fat (0 g saturated), 10 g carbohydrates, 0 mg cholesterol, 213 mg sodium, 3 g fiber.

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