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)|