Now, since Brussels sprouts are on the higher end of carbs (usable carbs 7.6 per 6 pieces), this is not a great induction veggie dish, though we splurged on carbs last night to try it:


Saucy 'Sprouts
(serves 6)

2 pints brussels sprouts, trimmed of stems and wilted leaves

2 T butter
1/4 c. minced onion
1/4 heavy whipping cream
1/4 c. water
2 dashes salt
1/2 c. sour cream

Cook brussels sprouts in salted water until tender-crisp (took about 8minutes from point of boiling). Drain and set aside.
While cooking sprouts, place butter and onion in a saucepan. Saute until onion is softened. Add whipping cream, water and salt and allow to thicken (3-5 min.). Add sour cream, stirring well, then add brussels sprouts to the pan and gently stir to coat. Serve!

Carb counts for the entire dish is:
sprouts 21
onion 3
cream 2
sour cream 4

Grand total = 30
Per serving (6) = 5 usable carbs