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Brussels Sprouts with Sweet Potatoes
Source: Enlitened Kosher Cooking by Nechama Cohen

Brussels sprouts with pecans and sweet potatoes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 106.2
Total Carbs 14.6 g
Dietary Fiber 3.7 g
Sugars 3.6 g
Total Fat 3.9 g
Saturated Fat 0.4 g
Unsaturated Fat 0.5 g
Potassium 179.9 mg
Protein 2.5 g
Sodium 65.1 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Boil sweet potatoes and pumpkin in a saucepan until just tender; drain and set aside.
  2. Repeat with Brussels sprouts and set aside. (If using frozen vegetables, skip this step and just add to skillet after browning the leeks and garlic in the next step.)
  3. In a non-stick skillet prepare, leeks, scallions and garlic the Enlitened way (see below).
  4. Add the rest of the ingredients, except for the pecans, and cook for 3 minutes or until vegetables are tender.
  5. Place on serving platter and sprinkle with pecan pieces.

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