Brussels Sprouts & Mushrooms With Rosemary
Recipe: #17286
February 09, 2015
"This combination of brussels sprouts and fresh mushrooms with the aroma and flavor of fresh rosemary makes a delightful side dish. It's high on the healthy side, and very low on the carb side. From By Jan McCracken from Healthy Carb Cookbook For Dummies. Per serving: Calories 80 (From fat 64); Fat 7g (Saturated 4g); Cholesterol 18mg; Sodium 10mg; Carbohydrate 4g (Dietary fiber 1g); Protein 2g."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (154.4 g)
- Calories 161.3
- Total Fat - 11.5 g
- Saturated Fat - 5.8 g
- Cholesterol - 182 mg
- Sodium - 138.5 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 3.3 g
- Sugars - 2.3 g
- Protein - 8.1 g
- Calcium - 64.7 mg
- Iron - 3.3 mg
- Vitamin C - 61.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium saucepan, place the Brussels sprouts in about an inch of water. Bring to a boil.
Step 2
Cook for about 6 minutes, just until crisp-tender. Drain.
Step 3
Crush the garlic clove.
Step 4
Grate the lemon’s peel. You can discard the lemon, you need only the peel.
Step 5
Cut the mushrooms in half.
Step 6
Melt the butter in a large skillet, over medium heat.
Step 7
Stir in the garlic, rosemary, pepper, and 1/2 teaspoon lemon peel.
Step 8
Add the mushrooms. Cook over medium heat, just until the mushrooms are softened, about 3 minutes.
Step 9
Stir in the brussels sprouts. Continue cooking only until thoroughly heated, about 2-3 minutes.
Step 10
Garnish each serving with a sprig of fresh rosemary, if desired.
Tips
No special items needed.
2 Reviews
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