Nutty Brussels Sprouts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Brussels sprouts,
1 tsp: Vigin olive oil,
8: Toasted hazelnut or almonds, toasted
1/8 tsp: Ground cardamom,
Directions:
Wash Brussels sprouts and trim off bottoms of stems and loose leaves.
Steam sprouts over boiling water until tender, 7 to 10 minutes.
Romove sprouts to a serving bowl and stir in olive oil, nuts and
cardamon. Food Exchange per serving: 1 1/2 VEGETABLE EXCHANGES + 1/2
FAT EXCHANGE CAL: 62; CHO: 0mg; CAR: 9.1g; PRO: 3g; SOD: 22mg; FAT:
3g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
Steam sprouts over boiling water until tender, 7 to 10 minutes.
Romove sprouts to a serving bowl and stir in olive oil, nuts and
cardamon. Food Exchange per serving: 1 1/2 VEGETABLE EXCHANGES + 1/2
FAT EXCHANGE CAL: 62; CHO: 0mg; CAR: 9.1g; PRO: 3g; SOD: 22mg; FAT:
3g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp