RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3873
| View Recipe |
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| Recipe Name: |
Brussels Sprouts with Ginger - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.06
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon ginger root grated
1 to taste salt and pepper
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Directions:
Wash and trim Brussels sprouts.
In a large saucepan fitted with a steamer basket, bring 1 inch of water to a simmer over medium heat.
Place Brussels sprouts in steamer basket and cook, covered, for 7 to 10 minutes, or until just tender and green.
In a large skillet, melt butter over medium heat. Add ginger and Brussels sprouts and cook, tossing, until Brussels sprouts are well coated with butter. Add lemon juice and salt and pepper to taste, and toss again, about 1 minute.
Serve. |
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| Nutrition per Serving: |
| Calories: |
149 |
Total Carbs: |
24.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
5.8 |
Protein: |
8.03 |
| Fiber: |
8.03 |
Sodium: |
57.00 |
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