Source:

Classifications: Vegetables

Qty Measure Ingredient

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1 pound fresh Brussels sprouts, quartered

1 small onion, finely chopped

3 tablespoons butter OR margarine

1 or 2 cloves garlic, minced

3 tablespoons lemon juice

1 teaspoon lemon peel, grated

1/2 teaspoon salt, optional

1/4 teaspoon pepper

1/4 cup Parmesan cheese, shredded

Instructions: In a skillet, saute Brussels sprouts and onion in butter for 5 minutes. Add garlic,lemon juice and peel, salt if desired and pepper; saute for 1 minute. Reduce heat to medium; cook and stir for 5-6 minutes or until the sprouts are tender. Sprinkle with Parmesan cheese.

Staging:

Variations:

Background: Note: NUTRITIONAL ANALYSIS: One 1/2-cup serving (prepared with margarine and nonfat Parmesan cheese topping and without salt) equals 73 calories, 113 mg sodium, 1 mg cholesterol, 7 gm carbohydrate, 3 gm protein, 4 gm fat. DIABETIC EXCHANGES: 1 vegetable, 1 fat.

Serves: 8

Food Exchanges: