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Brussels Sprouts with Mushroom Sauce
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Serves2 (1/2 cup each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 2 cups brussels sprouts
- 1/2 cup chicken broth, low-sodium
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon thyme, dried
- 1/2 cup mushrooms, sliced
Directions
- Trim brussels sprouts and cut in half. Steam until tender - about 6 to 10 minutes, or microwave on high for 3 to 4 minutes.
- In a non-stick pot bring the broth to a boil.
- Mix in the lemon juice, mustard, and thyme. Add the mushrooms.
- Boil until the broth is reduced by half, about 5 to 8 minutes.
- Add the brussels sprouts.
- Toss well to coat with the sauce.
Recipe Tips
Use water in place of chicken broth.
Nutrition Facts
Brussels Sprouts with Mushroom Sauce
Amount Per Serving (1/2 cup each)
Calories 79
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 120mg
5%
Potassium 693mg
20%
Total Carbohydrates 14g
5%
Dietary Fiber 5g
20%
Sugars 4g
Protein 6g
12%
Vitamin A
24%
Vitamin C
165%
Vitamin D0%
Calcium
5%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
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