| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Brussels sp, Favorite | 8 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Brussel sprouts, trimmed & |
| halved | ||
| 4 | Carrots, sliced on diagonal | |
| 3 | T | Olive oil |
| 2 | Red bell pepper, cut in 1/4" | |
| strips | ||
| 3 | Bulbs fennel, * see note | |
| 6 | Cloves garlic, minced | |
| Grated zest of 1 lemon | ||
| 2 | T | Fresh lemon juice |
| Salt and pepper |
INSTRUCTIONS
trim fennel, cut in half, core and cut into 1/2" thick strips. Cook the brussel sprouts and carrots in a large pot of boiling water until nearly tender, about 7 minutes. Rinse and quickly cool under cold running water. Drain well and pat dry. Heat oil in a large skillet or wok over medium-high heat. Add bell pepper, fennel, and garlic and stir fry until crsip-tender, 3-5 minutes. Add brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 minutes longer. Season with salt and pepper. Per serving: 108 Calories; 5g Fat (41% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 43mg Sodium NOTES : Very colorful and visually appealing; a nice, light side dish with heavier meals, such as Thanksgiving dinner. Substitute sliced yellow summer squash if fennel isn't used. Recipe by: Good Food, Nov 1987 Posted to MC-Recipe Digest V1 #856 by shade <liveoak@polaris.net> on Oct 21, 1997
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 96
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 247mg
Potassium: 413.2mg
Carbohydrates: 11g
Fiber: 3.5g
Sugar: 3.5g
Protein: 2.7g