I got this recipe somewhere online and it was attributed to Joyce Goldstein
1 Pound Brussels Sprouts, ends trimmed
1 1/2 Cups vegetable stock, or water ( I use bone broth)
1 Tablespoon finely minced garlic
1 Tablespoon grated fresh ginger root
1 1 Teaspoon grated lemon zest
1/2 Teaspoon anise seed
Salt and Pepper
Cut the Brussels sprouts in half. Then slice thinly.
In a large saute pan, add the water/stock, sprouts, garlic, ginger and lemon zest.
Cook, uncovered, over high heat, stirring often until the sprouts are tender-crisp, 5-7 minutes.
Add more broth as needed.
Stir in anise seed and season with salt and pepper.
Serving size = 1 1/3 cups
86 calories
1.1 grams fat
