SUNNY True Lemon® SPROUTS


(2) 10 ounce frozen Brussels sprouts
1 cup thinly sliced carrots
½ cup thinly sliced celery
1 cup water
1 teaspoon kosher salt
1 teaspoon sugar
2 tablespoon margarine
3 packets True Lemon®
1 teaspoon of Dijon mustard
dash of pepper
¼ teaspoon salt

1. In medium saucepan, combine Brussels sprouts, carrots, celery, water, 1 teaspoon salt and sugar
2. Bring to boil
3. Cook until crisp-tender 10 to 12 minutes; drain
4. In small bowl, combine butter, mustard, ¼ teaspoon salt and pepper
5. Add to vegetables and toss lightly

10 - 12


Calories - 50
Fat - 2 grams
Carbohydrates - 6 grams
Healthy dish