baked sweet 'n sour brussels sprouts

Categories
Diabetic
Vegetables
Side dishes
Yield
4 sweet ones
MeasureIngredient
10 ounces (1 pk) brussels sprouts;
⅓ cup Liquid Butter Buds;*
  (I don't about this, load with sodium-try something else)
2 tablespoons Cider vinegar;
1½ teaspoon Sugar; (sugar sub)
¼ teaspoon Tarragon;
⅛ teaspoon Marjoram;
⅛ teaspoon Freshly ground pepper;
⅓ cup Mushrooms; sliced fresh
1 tablespoon Pimiento; chopped
  (red bell pepper will work fine)

* This product is load with sodium. I would try find a good substitute for those diabetics who must restrict the their sodium intake. I don't have to, I have not used sodium for years and years. Any recipe that calls for salt, I'll leave out. (Bert will eat brussels sprouts.) Preheat oven to 350 degrees. Cook brussels sprouts in small amount of unsalted water just until thawed. Drain. Arrange sprouts in shallow baking dish. Combine 4 tablespoon of Butter Buds, vinegar, sugar or (sugar sub), tarragon, marjoram, and pepper in blender container. Cover and process on medium speed a few seconds. Combine remaining Butter Buds, mushrooms and pimineto. Sprinkle over sprouts. Bake, covered, about 15 minutes, or until are tender. Serving size: (⅔ cup) Food Exchange per serving: 1 VEGETABLE EXCHANGE; (I would make it work) CAL: 45; CAB: 8mg; PRO: 3gm; FAT: trace; Source: Cooking for the Health of It by Gail L Becker, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master.

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