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Shredded Brussels Sprouts

Per Serving

Shredded Brussels Sprouts

Makes: 8
Serving Size: 1/2 cup
Calories 40
Fat 2 g
Saturated Fat 0.3 g
Trans Fat 0 g
Carbohydrate 5 g
Fiber 2 g
Sugars 1 g
Cholesterol 0 mg
Sodium 75 mg (without added salt)
Potassium 210 mg
Protein 3 g
Phosphorus 45 mg
Choices: Vegetable 1, Fat 0.5
  • Makes: 8
  • Serving Size: 1/2 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 12 to 15 minutes


1 lb. fresh small brussels sprouts (about 4 cups)
2 tsp. olive oil
1 oz. prosciutto, diced
1/2 cup diced onion
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
Kosher salt and freshly ground black pepper to taste


  1. Trim the hard ends off the brussels sprouts. Remove any outer leaves that look yellowed or withered. Cut each sprout in half, and slice them into thin strips. Set aside.
  2. Heat a 10- to 12-inch skillet over medium-high heat. Add the oil, prosciutto, and onions, and sauté for 3 to 4 minutes. Add the sprouts and toss them using tongs, coating the sprouts with the prosciutto and onions. Cook for about 5 to 7 minutes until the sprouts are browned.
  3. Sprinkle on the lemon juice and zest. Season the sprouts with salt and pepper.

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