Brussels Sprouts with Pecans and Sweet Potatoes - 32g Carbs, 6g Fiber
From: The Best Diabetes Cookbook by Katherine E. Younker
Servings: 4
1 1/2 cups cubed peeled sweet potatoes
3/4 lb brussels sprouts, cut in half
1 Tbsp margarine
1/2 cup chopped onion
1 tsp crushed garlic
1/4 cup chicken stock
4 tsp brown sugar or honey
1/4 tsp cinnamon
2 Tbsp pecan pieces, toasted
In a saucepan of boiling water, cook sweet potatoes
until just tender; drain and reserve. Repeat with
brussels sprouts. Set aside.
In nonstick skillet, melt margarine; saute onion and
garlic just until tender. Add sweet potatoes, brussels
sprouts, stock, sugar, cinnamon and pecans; cook for
3 minute or until vegetables are tender.
Servings: 4
Nutrition per Serving:
186 Calories, 6g Fat, 0mg Cholesterol, 152mg Sodium,
32g Carbs, 6g Fiber, 6g Protein
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/3 Other Carbohydrate,
1 Fat
