Brussels Sprouts with Chestnuts
(makes 8 servings)
| 1 1/2 | pounds (720 g) fresh Brussels sprouts |
| refrigerated butter-flavored cooking spray |
| 2 | tablespoons (25 g) reduced-fat stick margarine |
| 8 | whole chestnuts, chopped |
| 2 | tablespoons (30 ml) fresh lemon juice |
- Trim the Brussels sprouts, halve lengthwise then cut lengthwise into thin julienne strips. Lightly coat a large nonstick skillet with cooking spray. Add 1 tablespoon (12.5 g) of the margarine and place over medium-high heat. Add the Brussels sprouts and sauté until crispy tender and golden brown, about 3 minutes. Using a slotted spoon, transfer Brussels sprouts to a serving dish and sprinkle with chestnuts.
- In same skillet, melt remaining 1 tablespoon (12.5 g) margarine and stir in the lemon juice. When hot, pour over the Brussels sprouts and serve.
| Per serving: | 71 calories (21% calories from fat), 3 g protein, 2 g total fat (1.3 g saturated fat), 13 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 387 mg potassium, 40 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (1/2 bread/starch, 1 1/2 vegetable) |
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