Diabetes Forecast

The Healthy Living Magazine

Wok-Sautéed Brussels Sprouts

Learn More about Eat Well America

Per Serving

Wok-Sautéed Brussels Sprouts

Makes: 4 servings
Serving Size: 3/4 cup
Calories 100
Fat 5 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 12 g
Fiber 4 g
Sugars 4 g
Cholesterol 0 mg
Sodium 440 mg
Potassium 420 mg
Protein 4 g
Phosphorus 70 mg
Choices: Vegetable 2, Fat 1
  • Makes: 4 servings
  • Serving Size: 3/4 cup
  • Preparation Time: 12 minutes


1 1/4 cups low-sodium vegetable broth
1 1/2 tsp. brown rice vinegar
1 lb. trimmed Brussels sprouts, quartered lengthwise
1 small or 1/2 large red onion, finely diced
1 Tbsp. plus 1 tsp canola or grapeseed oil
1/2 tsp. sea salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1 tsp. naturally brewed soy sauce
1 1/2 Tbsp. chopped fresh cilantro, or to taste


  1. Bring the broth and vinegar to a boil in a wok or extra-large skillet over medium-high heat. Add the Brussels sprouts and onion and cook while stirring until no liquid remains, about 8 minutes. Add the oil, salt, and pepper and sauté until the sprouts are crisp-tender and caramelized, about 4 minutes.
  2. Sprinkle with the soy sauce and cilantro and toss to coat. Adjust seasoning.
  3. Transfer to individual bowls or a large serving bowl, and serve.

Tip: You'll love when a recipe does double duty. This recipe is a salad and whole grain side dish in one! Personalize it by making it with your favorite trail mix combination, such as black seedless raisins, roasted pistachios, and sunflower seeds.


Recipe Finder

Show me recipes in: