Description Edit

Cc-armendariz brussels-sprouts-with-chestnuts-pancetta-parsley-recipe s4x3 lg

Contributed by Healthy Recipes For Diabetic Friends Y-Group

Ingredients Edit

Directions Edit

  1. Trim the Brussels sprouts, halve lengthwise then cut lengthwise into thin julienne strips.
  2. Lightly coat a large nonstick skillet with cooking spray.
  3. Add 1 tablespoon (12.5 g) of the margarine and place over medium-high heat.
  4. Add the Brussels sprouts and sauté until crispy tender and golden brown, about 3 minutes.
  5. Using a slotted spoon, transfer brussels sprouts to a serving dish and sprinkle with chestnuts.
  6. In same skillet, melt remaining 1 tablespoon (12.5 g) margarine and stir in the lemon juice.
  7. When hot, pour over the Brussels sprouts and serve.

Nutritional information Edit

Per serving:

  • 71 calories (21% calories from fat) | 3g protein | 2g total fat (1.3g saturated fat) | 13g carbohydrates | 4g dietary fiber | 0 cholesterol | 387mg potassium | 40mg sodium
  • Diabetic exchanges: 1 carbohydrate (½ bread/starch, 1½ vegetable)
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