November 8th, 2010
By LeeAnne Wright
Melt butter with olive oil in a large saucepan over medium-high heat. Add Brussels sprouts and sauté until almost tender, about 8 minutes.
Stir in soy sauce and 3 tablespoons almonds. Season with pepper, if desired. Transfer to bowl. Sprinkle with remaining almonds and serve.
59 calories, 7 g fat, 58 mg calcium, 95 mg sodium, 11 g carbohydrates, 5 g fibre, 5 g protein. Excellent source of vitamin C, folate and vitamin K. Good source of vitamin E, vitamin A, manganese and potassium.