Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Brussels Sprouts And Artichokes
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- #96485
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 package (10 ounce size) frozen Brussels sprouts
1 can (14 ounce size) artichoke hearts, drained
2/3 cup mayonnaise
1/2 teaspoon celery salt
1/4 cup grated Parmesan cheese
1/4 cup margarine, melted
2 teaspoons lemon juice
1/4 cup sliced almonds
directions
Cook Brussels sprouts according to package directions. Drain. Arrange Brussels sprouts and artichokes in a greased 1 quart casserole.
Combine remaining ingredients and spoon over vegetables. Bake, uncovered, at 425 degrees F for 6 to 10 minutes.
added by
Kaytja
nutrition data
339 calories, 33 grams fat, 9 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
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