Sunny Sprouts Recipe

Summary

Cooking Time10 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Frozen brussels sprouts10 Ounce (1 3/4 Cups, 1 Package)
 Sliced celery1⁄2 Cup (8 tbs) (1 Medium Stalk)
 Thinly sliced carrot1⁄2 Cup (8 tbs) (1 Medium Piece)
 Salt1⁄2 Teaspoon
 Sugar1⁄2 Teaspoon
 Water1⁄2 Cup (8 tbs)
 Butter/Margarine1 Teaspoon, melted
 Prepared mustard1 Teaspoon
 Salt1⁄4 Teaspoon
 Ground pepper/Cayenne pepper1 Dash

Nutrition Facts

Serving size

Calories 115 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 5.4 mg

Sodium 828.9 mg34.5%

Total Carbohydrates 19 g6.2%

Dietary Fiber 6.3 g25.4%

Sugars 6.7 g

Protein 5 g10.8%

Vitamin A 136.5% Vitamin C 145.9%

Calcium 5.9% Iron 7.8%

*Based on a 2000 Calorie diet

Directions

In small saucepan, combine Brussels sprouts, celery, carrot, salt, sugar and water; bring to boil and cook, covered, for about 8 minutes until tender.
Drain well.
Combine remaining ingredients.
Add to vegetables; toss lightly.
Serve immediately.
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