- 1 tablespoon vegetable oil
- 1 pound Brussels sprouts, ends trimmed and discarded, thinly sliced
- 1/4 cup dried cranberries
- 2 teaspoons packed brown sugar
- 1/4 teaspoon salt
Heat oil in large skillet over medium-high heat. Add Brussels sprouts; cook and stir 10 minutes or until crisp-tender and beginning to brown. Add cranberries, brown sugar, and salt; cook and stir 5 minutes or until browned.
Yield: 4 servings. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 105 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 317 mg, Fiber: 4 g
Exchanges per serving: 1/2 Fat, 1/2 Fruit, 2 Vegetable.
Copyright Diabetic Cooking.