Sweet and tangy Brussels sprouts

Don't turn up your nose to Brussels sprouts. While not as popular as kale, both of these green veggies are part of the cabbage family. Brussels sprouts are a good source of vitamins C and K, as well as several B vitamins. This versatile vegetable can be oven roasted, sautéed and even eaten raw, sliced thin in a slaw or salad.

This Brussels sprouts recipe is heart smart, low sodium and gluten-free.

Ingredients

2 cups fresh Brussels sprouts, ends trimmed, yellow leaves removed and cut in half
2 teaspoons butter
1 1/2 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
2 tablespoons slivered almonds
salt, to taste

Directions

1. In a medium skillet, heat butter over medium-high heat. Add Brussels sprouts cut-side down and cook until bottoms are slightly brown (about 5 to 10 minutes).
2. Add vinegar and stir. Cook for another 3 to 5 minutes.
3. Add brown sugar and cook until sprouts are deep brown and caramelized.
4. Remove from heat. Sprinkle with slivered almonds and season to taste with salt. Serve warm.

Serves two.