They'll never be my favourite but as long as they are young and tender, they taste better. This recipe sounds pretty good.
--from South Beach diet
Brussels sprouts are the perfect side dish, but they should be cooked with care. The secret to savory Brussels sprouts is to brown them first, then roast until just tender, not mushy. This may mean you have to test a sprout a few times, using a sharp paring knife, to see if it's done.
1 tablespoon olive oil
2 pints (about 1Ω pounds total) small Brussels sprouts, trimmed
1 bag (8 ounces) frozen small pearl onions, thawed
1Ω to 2 cups reduced-sodium chicken broth
1 tablespoon fresh thyme leaves
Salt and pepper
Preheat oven to 350°F. Warm oil in large, heavy, ovenproof skillet over medium heat. Add sprouts; cook 5 minutes, stirring, until slightly golden. Add onions; cook 2 minutes, stirring, until golden. Pour broth into skillet to reach halfway up side of vegetables. Stir in thyme, salt, and pepper. Bring broth to a simmer; transfer pan to oven. Cook 15 to 20 minutes, until a sharp knife easily slides through a sprout. Transfer to serving bowl; serve hot.
Make-ahead tip: Sprouts can be trimmed one day in advance. Cook the sprouts and onions just before serving.
4 g protein
10 g carbohydrate
4 g fiber
2 g total fat
0 g saturated fat
5 mg cholesterol
47 mg sodium