Brussels Sprouts with Mushroom Sauce
Preparation Time: 30 minutes | ||
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Trim Brussels sprouts and cut in half. Steam until tender, about 6 to 10 minutes. In a non-stick pot, bring the broth to a boil. Mix in the lemon juice, mustard, mushrooms and thyme. Boil until the broth is reduced by half, about 5 to 8 minutes. Add the Brussels sprouts and toss well to coat with sauce. Serve. | ||
Serves: 2 | ||
1 1/2 Cups of Fruits and Vegetables per Serving | ||
Fruit and /or Veggie color(s): [What’s This?] |
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Nutrition Information per Serving: | ||
Calories: 60 Total Fat: 0g Saturated Fat: 0g % of Calories from Fat: 0% % Calories from Sat Fat: 0% |
Protein: 5g Carbohydrates: 11g Cholesterol: 0mg Dietary Fiber: 5g Sodium: 200mg |
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Each serving provides: An excellent source of vitamins C and K and manganese, and a good source of vitamins A, B1, B2 and B6, fiber, folate, iron and potassium. |
Recipe courtesy of the University of Connecticut Family Nutrition Program.
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