Healthy Carb Cookbook For Dummies
Book image
Explore Book Buy On Amazon

This combination of Brussels sprouts and fresh mushrooms with the aroma and flavor of fresh rosemary makes a delightful side dish. Brussels sprouts and mushrooms with rosemary is high on the healthy side and very low on the carb side.


Preparation time: 10 minutes

Cooking time: 8 to 10 minutes

Yield: 5 servings

2 cups small, fresh Brussels sprouts

1 clove garlic

1 lemon

1 cup fresh mushrooms

3 tablespoons butter

2 teaspoons fresh rosemary

1/8 teaspoon pepper

5 fresh sprigs rosemary for garnish (optional)

  1. In a medium saucepan, place the Brussels sprouts in about an inch of water.

  2. Bring to a boil.

  3. Cook for about 6 minutes — just until crisp-tender.

  4. Drain.

  5. Crush the garlic clove.

  6. Grate the lemon’s peel.

    You can discard the lemon — you need only the peel.

  7. Cut the mushrooms in half.

  8. Melt the butter in a large skillet over medium heat.

  9. Stir in the garlic, rosemary, pepper, and 1/2 teaspoon lemon peel.

  10. Add the mushrooms.

  11. Cook over medium heat just until the mushrooms are softened (about 3 minutes).

  12. Stir in the Brussels sprouts.

  13. Continue cooking only until thoroughly heated, about 2 to 3 minutes.

  14. Garnish each serving with a sprig of fresh rosemary, if desired.

Per serving: Calories 80 (From fat 64); Fat 7g (Saturated 4g); Cholesterol 18mg; Sodium 10mg; Carbohydrate 4g (Dietary fiber 1g); Protein 2g.

About This Article

This article is from the book:

About the book author:

Jan McCracken has authored two low-carb cookbooks and writes for Fabulous Foods' Low-Carb Newsletter and CarbSmart Online Magazine, as well as her own online newsletter.

This article can be found in the category: