Parmesan Brussels Sprouts - 18.6g Carbs, 5.8g Fiber, 4.4g Sugar
Note: This is very high in sodium due to prosciutto and Parmesan. If possible find a low sodium alternative to the prosciutto. Omit any added salt.
From: www.peakmarket.com
6 cups Brussels sprouts, thinly sliced
2 tbsp canola oil
1 large onion, diced
5 prosciutto, thinly sliced cut into strips
3 cloves garlic, crushed
4 oz parmesan cheese, grated (1/2 cup)
Pepper, to taste
In a large pot; blanch Brussels sprouts for 3 minutes. Rinse under cold water to stop cooking process and drain well.
In a large skillet; heat oil over medium heat. Add onion and saute for 5 minutes. Add Brussels sprouts, prosciutto and garlic. Saute for another 5 minutes.
Remove from heat and add parmesan cheese. Mix until cheese is melted. Add salt and pepper to taste.
Place mixture in baking dish. Bake in preheated 350 F (180 C) oven for 20 minutes or until heated thoroughly.
Serves: 4
Nutrition From: www.caloriecount.about.com
Serving Size: 313 g
Nutrition per Serving: 382 Calories, 174 Calories from Fat, 19.4g Total Fat, 6.6g Saturated Fat, 0g Trans Fat, 77mg Cholesterol, 1575mg Sodium, 18.6g Total Carbs, 5.8g Dietary Fiber, 4.4g Sugars, 36.3g Protein
Vitamin A 24% - Vitamin C 194% - Calcium 32% - Iron 19%
Nutrition Grade: A-
Good points:
High in phosphorus
High in selenium
High in thiamin
Very high in vitamin B6
Very high in vitamin C
Bad points:
High in sodium
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