Lemony Brussels Sprouts - 13g Carbs, 6g Fiber
From: www.joybauer.com
Brussels sprouts are nutritional winners no matter how they're
prepared. This cruciferous vegetable is naturally loaded with
cancer-fighting compounds, and my lemony version adds extra
vitamin C and fantastic flavor.
Good for:
Heart Health
Arthritis
Type 2 Diabetes
Memory
Teeth
Prep Time: 1 min
Cook Time: 19 min
Total Time: 20 min
1 lb brussels sprouts, trimmed, cut in half lengthwise
1 lemon, large
1 Tbsp margarine, trans-fat free, reduced-fat, soft tub
1/4 tsp salt, Kosher
1 Tbsp apple cider vinegar
Preheat the oven to 400 degrees F. Zest and juice the lemon and set
aside.
Coat a large ovenproof skillet with oil spray. Place over high heat
and add the soft tub spread. When the spread foams, add the Brussels
sprouts, cut side down, and sprinkle with the salt. Reduce the heat
to medium and cook for 5 to 6 minutes, until the Brussels sprouts
begin to brown.
Add the lemon zest, juice, and vinegar. Transfer the skillet to the
oven and bake for 4 to 5 minutes, until the sprouts are tender when
pierced with a knife. Serve immediately.
Servings: 4
Nutrition per Serving:
68 Calories, 1g Total Fat, 0g Saturated Fat, 0mg Cholesterol,
120mg Sodium, 13g Total Carbs, 6g Dietary Fiber, 4g Protein
