Weekly Recipe: Skillet-Roasted Brussels Sprouts

Skillet-Roasted Brussels Sprouts
Serves 4
1 Points value

2 tsp extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered
1 cup water
1 medium onion, chopped
3 garlic cloves, sliced
1 Tbsp grated Parmesan
1/4 tsp salt
1/8 tsp black pepper

Heat the oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until the sprouts begin to brown, 3-4 minutes. Add the water, bring to a boil, and cook, stirring occasionally, until the water is almost evaporated, about 5 minutes.

Add the onion and garlic and cook, stirring occasionally, until the onion is tender and lightly browned, 5-6 minutes. Remove from the heat and stir in the Parmesan, salt, and pepper.

Per serving: 81 cal, 3g fat (1g sat fat), 3g fiber, 203mg sodium