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Low Fat Brussels Sprouts with Peppers and Potatoes


Makes 6 servings

1 tablespoon olive oil
1 onion, chopped
1 potato, cut in small cubes
1 bay leaf
1 pound Brussels sprouts, halved if large
1 red bell pepper, cut in 1/2-inch pieces
1/4 cup basic vegetable stock, or chicken stock
fresh ground black pepper, to taste
2 tablespoons fresh parsley, chopped or green onions

In a large nonstick skillet, melt margarine or vegetable oil over medium heat; cook onion, potato and bay leaf, stirring often, for 2 to 3 minutes or until onion is softened.

Add Brussels sprouts, red pepper and stock; cover and cook for 8 to 10 minutes or until sprouts and potatoes are tender (add water if necessary to prevent scorching).

Season with pepper to taste. Serve sprinkled with parsley or green onion

Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 27
Percent Total Calories From: Fat 23%, Protein 13%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 100mg, Total Carbohydrate 19g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 1469 units, Vitamin C 96 units, Calcium 0 units, Iron 2 units




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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