Red Pepper Sprouts - 20.9g Carbs, 5.1g Fiber, 3.8g Sugar
From: www.peakmarket.com
2 Tbsp butter
1 onion, chopped
1 large potato, peeled & cubed
1 bay leaf
1 lb brussels sprouts, small
1 sweet red pepper, cut in chunks
1/4 cup low sodium vegetable broth or chicken broth
Salt
Pepper
2 Tbsp green onions, finely chopped
In a large nonstick skillet; melt butter over medium heat; cook onion, potato and bay leaf, stirring often, until onion is tender, 2 to 3 minutes.
Add brussels sprouts, pepper and stock; cover and cook for about 10 minutes or until brussels sprouts and potatoes are tender. Remove bay leaf. Season with salt and pepper to taste. Sprinkle with parsley.
Serves: 6
Serving Size: 192 g
Nutrition per Serving: 129 Calories, 38 Calories from Fat, 4.2g Total Fat, 2.5g Saturated Fat, 10mg Cholesterol, 95mg Sodium, 628mg Potassium, 20.9g Total Carbs, 5.1g Dietary Fiber, 3.8g Sugars, 4.3g Protein
Vitamin A 26% - Vitamin C 172% - Calcium 4% - Iron 9%
Nutrition Grade: A
Good points:
High in dietary fiber
High in potassium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
Posted by: chefgloria1030@yahoo.com
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