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Brussels Sprouts and Red Bell Pepper Strips

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Brussels Sprouts and Red Bell Pepper Strips
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Brussels Sprouts and Red Bell Pepper Strips

Brussels sprouts with red bell pepper strips are a tasty and healthy side dish. Learn how to steam your brussels sprouts with this simple recipe.

Ingredients

Servings  4  

  • 10 ounces fresh or frozen Brussels sprouts (thawed if frozen, thawed)
  • 1/2 large red bell pepper (cut into thin strips)
  • 1 Tbsp light tub margarine PLUS
  • 1 Tbsp light tub margarine PLUS
  • 1/2 teaspoon Worcestershire sauce (lowest sodium available)
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 4-6 drops red hot-pepper sauce (or to taste)

Directions

Tip: Click on step to mark as complete.

  1. Steam the brussels sprouts and bell pepper for 6 to 8 minutes, or until tender. Transfer to a medium bowl. Stir in the remaining ingredients.

Tip: Serving size 1/2 cup

Nutrition Facts

Brussels Sprouts and Red Bell Pepper Strips

CaloriesCalories

51 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 51
Total Fat 2.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 198 mg
Total Carbohydrate 8 g
Dietary Fiber 3 g
Sugars 3 g
Protein 3 g

Dietary Exchanges
1/2 fat, 1 1/2 vegetable

 

Brussels sprouts with red bell pepper strips are a tasty and healthy side dish. Learn how to steam your brussels sprouts with this simple recipe.

Nutrition Facts

Brussels Sprouts and Red Bell Pepper Strips

CaloriesCalories

51 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

3g Per Serving
×
Calories 51
Total Fat 2.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 198 mg
Total Carbohydrate 8 g
Dietary Fiber 3 g
Sugars 3 g
Protein 3 g

Dietary Exchanges
1/2 fat, 1 1/2 vegetable

Ingredients

Servings  4  

  • 10 ounces fresh or frozen Brussels sprouts (thawed if frozen, thawed)
  • 1/2 large red bell pepper (cut into thin strips)
  • 1 Tbsp light tub margarine PLUS
  • 1 Tbsp light tub margarine PLUS
  • 1/2 teaspoon Worcestershire sauce (lowest sodium available)
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 4-6 drops red hot-pepper sauce (or to taste)

Directions

Tip: Click on step to mark as complete.

  1. Steam the brussels sprouts and bell pepper for 6 to 8 minutes, or until tender. Transfer to a medium bowl. Stir in the remaining ingredients.

Tip: Serving size 1/2 cup
 

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