Brussels Sprouts with Pecans and Sweet Potatoes
- 32g Carbs, 6g Fiber
From: The Best Diabetes Cookbook by Katherine E. Younker
Servings: 4
INGREDIENTS
1 1/2 cups cubed peeled sweet potatoes
3/4 lb brussels sprouts, cut in half
1 Tbsp margarine
1/2 cup chopped onion
1 tsp crushed garlic
1/4 cup chicken stock
4 tsp brown sugar or honey
1/4 tsp cinnamon
2 Tbsp pecan pieces, toasted
DIRECTIONS
• In a saucepan of boiling water, cook sweet potatoes until just tender; drain and reserve.
• Repeat with brussels sprouts.
• Set aside.
• In nonstick skillet, melt margarine; saute onion and garlic just until tender.
• Add sweet potatoes, Brussels sprouts, stock, sugar, cinnamon and pecans; cook for 3 minute or until vegetables are tender.
Servings: 4
Nutrition per Serving:
186 Calories, 6g Fat, 0mg Cholesterol, 152mg Sodium, 32g Carbs, 6g Fiber, 6g Protein
Diabetic Exchanges:
1 Starch, 1 Vegetable, 1/3 Other Carbohydrate, 1 Fat
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