Saturday, July 16, 2016

[Healthy_Recipes_For_Diabetic_Friends] Nutty Brussels Sprouts - 12.5g Carbs, 4.6g Fiber, 2.8g Sugar


Nutty Brussels Sprouts - 12.5g Carbs, 4.6g Fiber, 2.8g Sugar


Once you get over the childhood fright after the mention of "Brussels Sprouts", you'll find they are a vegetable you want more often than special occasions. Versatile and delicious, these little morsels are delicious, especially when paired with pine nuts and garlic.
Prep: 5 min
Cook: 10 min
Ready In: 15 min

1 1/2 Tbsp unsalted butter, divided
1 Tbsp olive oil
2 garlic cloves, sliced thin (large)
1/2 lb Brussels sprouts, trimmed, halved
2 Tbsp pine nuts
Salt and pepper, to taste

Melt 1 tablespoon butter with oil in a heavy skillet over moderate heat. Add garlic and cook, stirring, until pale golden, about 3 minutes. Using a slotted spoon, transfer to small bowl.

Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes.

Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan.

Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute.

Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper.

Nutrition From:
Servings: 2
Serving Size 143 g
Nutrition per Serving: 248 Calories, 197 Calories from Fat, 21.9g Total Fat, 7g Saturated Fat, 23mg Cholesterol, 168mg Sodium, 507mg Potassium, 12.5g Total Carbs, 4.6g Dietary Fiber, 2.8g Sugars, 5.3g Protein
Vitamin A 22% - Vitamin C 161% - Calcium 5% - Iron 11%
Nutrition Grade: B

Good points:
    High in manganese
    Very high in vitamin C


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