Write a messBrown Butter & Dill Brussels Sprouts - 10g Carbs, 4g Fiber, 0g Added Sugars
From: EatingWell - September/October 2010
When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.
Nutrition Profile - - Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight | High fiber | Gluten free
Active Time: 25 min
Total Time: 25 min
Servings: 4
Serving Size: 3/4 cup each
1 lb Brussels sprouts, trimmed and quartered
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
3 Tbsp slivered almonds, toasted (see Tip)
1 Tbsp white-wine vinegar
1 Tbsp chopped fresh dill OR1 tsp dried
1/4 tsp salt
1/4 tsp freshly ground pepper
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.
Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Servings: 4
Serving Size: 3/4 cup each
Nutrition per Serving: 131 Calories, 10g Fat, 3g Sat, 5g Mono, 8mg Cholesterol, 4g Protein, 10g Carbs, 4g Fiber, 0g Added Sugars, 172mg Sodium, 431mg Potassium
Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (21% dv), Folate (19% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 2 fatage...
Posted by: chefgloria1030@yahoo.com
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