Press Releases

Recipe of the Week - November 20, 2013

 

Caramelized Brussels Sprouts with Cranberries

 

Makes 4 servings

 

1 Tablespoon vegetable oil

1 pound Brussels sprouts, ends trimmed and discarded, thinly sliced

¼ cup dried cranberries

2 teaspoons packed brown sugar

¼ 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.

 

Calories 105, Total Fat 4 g, Saturated Fat 1 g, Carbohydrate 17g, Fiber 4 g, Sodium 317mg

 

Provided by Debbie Clark, RCH Food & Nutrition Manager

 

Contact:
Janet Stewart

Marketing/Public Relations Coordinator

Phone:
815-561-3113

Fax:
815-561-3128

Email:
jstewart@rcha.net

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