Diabetes Forecast

Wok-Sautéed Brussels Sprouts

Per Serving

Wok-Sautéed Brussels Sprouts

Makes: 4 servings
Serving Size: 3/4 cup
Calories 100
Fat 5 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 12 g
Fiber 4 g
Sugars 4 g
Cholesterol 0 mg
Sodium 440 mg
Potassium 420 mg
Protein 4 g
Phosphorus 70 mg
Choices: Vegetable 2, Fat 1
  • Makes: 4 servings
  • Serving Size: 3/4 cup
  • Preparation Time: 12 minutes


1 1/4 cups low-sodium vegetable broth
1 1/2 tsp. brown rice vinegar
1 lb. trimmed Brussels sprouts, quartered lengthwise
1 small or 1/2 large red onion, finely diced
1 Tbsp. plus 1 tsp canola or grapeseed oil
1/2 tsp. sea salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1 tsp. naturally brewed soy sauce
1 1/2 Tbsp. chopped fresh cilantro, or to taste


  1. Bring the broth and vinegar to a boil in a wok or extra-large skillet over medium-high heat. Add the Brussels sprouts and onion and cook while stirring until no liquid remains, about 8 minutes. Add the oil, salt, and pepper and sauté until the sprouts are crisp-tender and caramelized, about 4 minutes.
  2. Sprinkle with the soy sauce and cilantro and toss to coat. Adjust seasoning.
  3. Transfer to individual bowls or a large serving bowl, and serve.

Tip: You'll love when a recipe does double duty. This recipe is a salad and whole grain side dish in one! Personalize it by making it with your favorite trail mix combination, such as black seedless raisins, roasted pistachios, and sunflower seeds.


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