Kathleen's Brussel Sprout/Leek Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
40 sprout Brussels sprouts, fresh 20 jumbo Black Olives 2 serving Leeks (1 leek = 125g) 10 packet Teriyaki Sauce (1 tbsp) 20 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
1. Cut and trim brussel sprouts - in half
2. Cut and feather leeks
3. Cut black olives in half
4. Pre-heat oven to 375
5. Mix garlic and teriyaki in a bowl
6. Marinate all vegetables in the teriyaki mixture
7. Coat baking dish with PAM or another low-calorie baking spray
8. Place vegetables evenly into baking dish
9. Bake for 15 minutes
10. Turn all vegetables over; and bake for another 15 minutes
11. Serve warm
Serving Size: 4 - 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATENSCH.
2. Cut and feather leeks
3. Cut black olives in half
4. Pre-heat oven to 375
5. Mix garlic and teriyaki in a bowl
6. Marinate all vegetables in the teriyaki mixture
7. Coat baking dish with PAM or another low-calorie baking spray
8. Place vegetables evenly into baking dish
9. Bake for 15 minutes
10. Turn all vegetables over; and bake for another 15 minutes
11. Serve warm
Serving Size: 4 - 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATENSCH.
Nutritional Info Amount Per Serving
- Calories: 174.3
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 2,297.7 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 8.8 g
- Protein: 9.8 g
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