- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2008
Ingredients
Method
Trim Brussels sprouts. Holding by stem end, thinly slice with mandoline or by hand. Place in bowl; toss to separate layers. (Make-ahead: Cover and refrigerate for up to 24 hours.)In large skillet, heat oil over medium heat; cook mustard seeds until beginning to pop, 1 minute. Add garlic; cook for 1 minute. Add Brussels sprouts, salt, pepper and sugar; cook, stirring, until tender-crisp, 8 minutes. Toss with lemon juice.
Nutritional facts Per serving: about
- Sodium 119 mg
- Protein 3 g
- Calories 90.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
%RDI
- Iron 11.0
- Folate 31.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 117.0
