Gingered Brussels Sprouts

A recent recipe request looking for dishes for 1 or 2 reminded me of an old cookbook dedicated to that topic. Though I have not made this in a while, it was one of my favorite sides. Posting it here so it doesn't get lost and to share it with others. The flavors in this side work quite nicely with a simple roasted or grilled meat or fish.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 10  ounces Brussels sprouts (fresh or frozen)
• 1  cup water or 1  cup  fat free broth
• 1  tablespoon low sodium soy sauce
• 2  teaspoons  minced fresh ginger
• 2  minced garlic cloves
• 1⁄2-1  teaspoon Splenda granular or 1⁄2-1  teaspoon sugar
• 1⁄8 teaspoon red pepper flakes

Directions

1. If you are using fresh brussels sprouts, trim off bottoms and remove any loose or discolored outer leaves. Rinse in warm water and drain.
2. In a heavy saucepan, combine everything save the sprouts and bring to a boil over medium-high heat. Reduce heat and let the liquid simmer for 2-3 minutes. Add sprouts, cover and cook until the vegetables are crisp-tender. For fresh sprouts, cooking time is about 10 minutes. For frozen, it will be a minute or so less.