Guest guest Posted April 12, 2001 Report Share Posted April 12, 2001 * Exported from MasterCook * Brussels Sprouts In Lemony Vinaigrette Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 3/22/01 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces frozen Brussels sprouts -- up to 20 3 tablespoons fresh lemon juice -- or to taste, up to 4 2 tablespoons olive oil 1 clove garlic -- minced, up to 2 1/2 teaspoon sugar Salt and pepper Serves 4. Steam Brussels sprouts 5 minutes, or until bright green and tender, but not mushy. Drain well. Place in large bowl; add lemon juice, oil, garlic, sugar, and salt and pepper to taste. Toss well. Let stand 5 minutes at room temperature before serving. Nutrition information per serving: Calories 122, Carbohydrates 13 g, Protein 5 g, Fat 7 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium 34 mg, Calcium 35 mg, Dietary fiber 7 g. Diabetic exchanges per serving: 2 vegetable exch., and 11/2 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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