Hmm... I need to find out myself. I don't know what is the right answer. I'll do some research in Google and get back to you if I find an answer. You should email the people at Dukan Diet as they probably could answer your Dukan Diet question..
I roast them in the oven...cut them in fourths, preheat the oven to about 425, put them on a pan, I add a little cut up onion, some broccoli...put some Olive Oil, salt, pepper and any other seasonings you like. Bake in the oven about 15-20 minutes. I like them brown and a little crunchy, so 20 minutes is perfect for that. They are so good that way! My DH didn't like brussel sprouts before having them this way...so good, we eat them almost every night. Enjoy! Christa..
Cut off the bottom, cut in half, microwave til tender, serve under any entree with lots of gravy (homestyle chicken & noodles with gravy)..
Cut off bottom, cut in half, put in saucepan, add a little low sodium chicken broth, cook til tender, add low sodium diced tomatoes & cook a little longer. Add seasonings as desired..
Cut off bottoms, slice in half, add to other diced veggies, saute in low sodium chicken broth til all veggies tender (onion, mushroom, brussel sprouts, carrotts, celery, broccoli....). Serve & sprinkle with little parmesan cheese..
Smart choices, Cheryl..
Thanks everyone. I will give your ideas a try..
Shred them and saute in a pan sprayed with ICBINB until crisp/tender and then top with a bit of Parmesan cheese. Yummy!!..
I just made them yesterday! Cut off the bottom part and remove the first two leaves, rinse them. Blanch them in boiling water (with chicken boullion if you like) for 4 minutes. Cut them in half. Spray with olive oil pam and put spices on them (I use onion powder, garlic powder and pepper) and then roast them in the oven at 375 until they get nice and brown. They are delicious and totally guilt free!..
Cut 4 slits in the bottom and take off the "bad leaves", boil them, drain them, then add balsamic vinegar - yummo!.
I buy the frozen brussel sprouts. I just pour them in the pot, add about 1.5 inches of water in the bottom, dash with garlic salt, and cook on medium until the lid's talking and a fork can pierce through the sprouts...