Brussels Sprouts with Lemon and Mustard Crumbs
(makes 4 servings)
| 1/2 | pound (240 g) fresh Brussels sprouts |
| 1/4 | teaspoon (1.25 ml) salt (optional) |
| 1 | teaspoon (5 g) reduced-fat margarine |
| 1 | tablespoon (15 ml) fresh lemon juice |
| 1 | teaspoon (5 ml) Dijon mustard |
| 2 | tablespoons (14 g) unseasoned dry bread crumbs |
- Trim the sprouts, pulling off any yellowed or withered leaves. Cut an X in the stem of each sprout. Cook in a large pot of salted (if using) boiling water until just tender, about 10 to 12 minutes. Drain.
- In a large skillet, melt margarine over medium heat. Add lemon juice, mustard, and Brussels sprouts. Sprinkle with bread crumbs and toss to coat evenly. Serve hot.
| Per serving: | 45 calories (18% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 8 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 86 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1 1/2 vegetable) |
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