Serves:

Ingredients:

10 oz (1 pk) brussels sprouts;
1/3 c Liquid Butter Buds;*
(I don't about this, load
-with sodium-try something
-else)
2 tb Cider vinegar;
1 1/2 ts Sugar; (sugar sub)
1/4 ts Tarragon;
1/8 ts Marjoram;
1/8 ts Freshly ground pepper;
1/3 c Mushrooms; sliced fresh
1 tb Pimiento; chopped
(red bell pepper will work
-fine)

Method:

* This product is load with sodium.
I would try find a good substitute for those diabetics who must restrict the their sodium intake.
I don't have to, I have not used sodium for years and years.
Any recipe that calls for salt, I'll leave out.
(Bert will eat brussels sprouts.
) Preheat oven to 350 degrees.
Cook brussels sprouts in small amount of unsalted water just until thawed.
Drain.
Arrange sprouts in shallow baking dish.
Combine 4 tablespoon of Butter Buds, vinegar, sugar or (sugar sub), tarragon, marjoram, and pepper in blender container.
Cover and process on medium speed a few seconds.
Combine remaining Butter Buds, mushrooms and pimineto.
Sprinkle over sprouts.
Bake, covered, about 15 minutes, or until are tender.
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.
D.
Brought to you and yours via Nancy O'Brion and her Meal-Master.