Mint-flavored jelly makes a surprisingly delicious glaze for Brussels sprouts. The water chestnuts, too, take on the sweet-tart-herbal flavor. If you can't find diced water chestnuts, simply use sliced.
2 packages (10 ounces each) frozen Brussels sprouts
2 teaspoons olive oil
1 can (11 ounces) diced water chestnuts, drained
1/3 cup mint-flavored apple jelly
2 tablespoons cider vinegar
1 teaspoon coriander
3/4 teaspoon salt
1. In a large pot of boiling water, cook the Brussels sprouts until crisp-tender, about 7 minutes. Drain.
2. In a large nonstick skillet, heat the oil over medium heat. Add the Brussels sprouts, water chestnuts, jelly, vinegar, coriander, and salt. Increase the heat to high and cook until the Brussels sprouts are nicely glazed and tender, about 10 minutes. Makes 4 servings
Mint-Glazed Cherry Tomatoes Use 2 pints of cherry or grape tomatoes instead of the Brussels sprouts and omit step 1. Use lemon juice instead of vinegar in step 2.
calories 177, total fat 3 g, saturated fat 0.4 g, cholesterol 0 mg, dietary fiber 7 g, carbohydrate 35 g, protein 6 g, sodium 468 mg
Good source of: fiber, folate, potassium, vitamin B6, vitamin C
Brussels sprouts belong to the family of cruciferous vegetables, which contain indoles, phytochemicals that are thought to have cancer-fighting potential. They are also a rich source of fiber and provide a good amount of vitamin C (1 cup has 108% of the RDA for men).
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.