CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup extra virgin olive oil

4 cups Brussels sprouts, trimmed and halved lengthwise

2 tbsp water

1 tbsp lemon juice (about juice of half a lemon)

salt

pepper

In a 12-inch nonstick skillet heat 3 tablespoons of the olive oil over medium heat.

Arrange the sprouts in the pan in a single layer with cut sides down. Drizzle with the remaining oil and sprinkle lightly with salt and black pepper. Cover skillet and cook for 3 minutes. Remove lid and sprinkle the sprouts with the water; cover and cook another 2 minutes. Sprouts should be just tender when pierced with a fork. They should be starting to caramelize.

Remove lid and increase heat slightly. When the cut sides are well caramelized, toss sprouts in the pan and drizzle with the lemon juice; sprinkle with more salt and pepper to suit taste. (I suggest not adding more salt here as diabetics should watch their salt intake.)

Yield: 6 servings

Per serving: 106 calories, 9 g fat, 0 mg cholesterol, 209 mg sodium, 6 g carbs, 2 g fiber, 2 g protein

(Remember fat from olive oil is a healthy fat so don't worry about the fat grams.

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