Baked Sweet 'n Sour Brussels Sprouts Recipe

Ingredients

Directions

1. * This product is load with sodium.
2. I would try find a good substitute for those diabetics who must restrict the their sodium intake.
3. I don't have to, I have not used sodium for years and years.
4. Any recipe that calls for salt, I'll leave out. (Bert will eat brussels sprouts. ) Preheat oven to 350 degrees.
5. Cook brussels sprouts in small amount of unsalted water just until thawed.
6. Drain.
7. Arrange sprouts in shallow baking dish.
8. Combine 4 tablespoon of Butter Buds, vinegar, sugar or (sugar sub), tarragon, marjoram, and pepper in blender container.
9. Cover and process on medium speed a few seconds.
10. Combine remaining Butter Buds, mushrooms and pimineto.
11. Sprinkle over sprouts.
12. Bake, covered, about 15 minutes, or until are tender.
13. Serving size: (2/3 cup) Food Exchange per serving: 1 VEGETABLE EXCHANGE; (I would make it work) CAL: 45; CAB: 8mg; PRO: 3gm; FAT: trace; Source: Cooking for the Health of It by Gail L Becker, R.
14. Brought to you and yours via Nancy O'Brion and her Meal-Master.