When I prep brussels sprouts and cut them in half, the leaves would fall off. If you add up all the leaves, that's a lot to toss out. I save the leaves and incorporate them for other dishes.
In a saucepan over medium heat, bring water, parsley, sugar/sweetener & salt to a boil. Add Brussels sprouts. Cover & simmer for 6-8 minutes or until tender-crisp; drain. Add butter & water chestnuts, heat throughly. Serves: 6
Cook sprouts, bouillon cubes, water and onion in saucepan over low heat for about 8-10 minutes or until tender. Drain and save liquid. Mix cornstarch and water, add to reserved liquid.
Put Brussels sprouts, bouillon cubes, water, onion, and salt in saucepan and cook until tender. Drain and reserve liquid.
