Brussels Sprouts with Water Chestnuts
This reliable recipe dates back to the 1970s. A dash of nutmeg adds interest to the fast-to-fix combination of buttery brussels sprouts and crunchy water chestnuts.
1 pound fresh brussels sprouts
3 tablespoons butter
1/2 cup sliced water chestnuts
1/4 teaspoon salt
dash pepper and ground nutmeg
Remove any loose leaves and trim stem ends of brussels sprouts. Cut an "x" in the core end of each with a sharp knife.
Place sprouts in a steamer basket; place in a large saucepan over 1 inch of water. Bring to a boil; cover and steam for 8 to 10 minutes or until crisp-tender.
In a large skillet, melt butter. Add the water chestnuts, salt, pepper and nutmeg; heat through. Stir in brussels sprouts.
2/3 cup equals 89 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 176 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.