Brussels Sprouts With Carrots

08.11.2008 | Author: Cook | Posted in Diabetic
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Brussels Sprouts With Carrots


Servings: 4
Ingredients: 

  • 1 lb Brussels sprouts;*about             3 tb Margarine;
    • 

  • -5 cups                           1/4 ts Salt;
    • 

  • 1/4 c  Milk                              1/4 ts Dry mustard;
    • 

  • 3 tb Butter                              2 md Carrots; shredded
    • 

  • -=OR=-                                   -(about 1 cup)
    •

* 2 packages (10 oz each) frozen Brussels sprouts can be substitued for the
fresh brussels sprouts. Cook sprouts as directed on the package: drain.
Place steamer basket to 1/2′ water in saucepan or skillet ( water should
not touch the bottom of the basket). Place brussels sprouts in basket.
Cover tightly and heat to boiling point; reduce heat. Steam until tender.
12 to 15 minutes. Heat milk, margarine, salt and mustard to boiling,
stirring constantly; reduce heat. Stir in carrots. Cover and simmer about
2 minutes. Spoon over brussels sprouts. Food Exchange per serving: 1
VEGETABLE EXCHANGE 1 FAT EXCHANGE Source: Betty Crocker’s New American
Cooking by WHOM!!! Brought to you and yours via Nancy O’Brion and her
Meal-Master.

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