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If you are unsure whether this Baked Sweet 'n Sour Brussels Sprouts recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | ~ Waverly Root (1903-1982) |
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Vegetable Recipes
Baked Sweet 'n Sour Brussels Sprouts Recipe
Recipe Ingredients:
10 oz (1 pk) brussels sprouts
1/3 cup Liquid Butter Buds, *
(I don't about this, load with sodium-try something else)
2 tbsp Cider vinegar
1 1/2 tsp Sugar, (sugar sub)
1/4 tsp Tarragon
1/8 tsp Marjoram
1/8 tsp Freshly ground pepper
1/3 cup Mushrooms, sliced fresh
1 tbsp Pimiento, chopped
(red bell pepper will work fine)
Recipe Instructions:
* 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: (2/3 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.
Servings: 4
| "Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." | | ~ Charles Pierre Monselet |
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Important Note: This Baked Sweet 'n Sour Brussels Sprouts
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Baked Sweet 'n Sour Brussels Sprouts recipe is located in our Vegetable Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Baked Sweet 'n Sour Brussels Sprouts Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
