Brussels Sprouts & Red Bell Pepper Strips

Recipe from the American Heart Association
Prep: 5 min/Total Time: 13 min/Makes: 4 ½-cup servings

10oz. fresh or frozen Brussels sprouts, thawed if frozen
½ large red bell pepper, cut in thin strips
1 Tbsp. plus 1 tsp. light tub margarine
½ tsp. Worcestershire sauce (lowest sodium available)
½ tsp. grated lemon zest
1 Tbsp. fresh lemon juice
¼ tsp. salt
4-6 drops red-hot-pepper sauce, or to taste

Steam Brussels sprouts and bell pepper for 6-8 minutes, or until tender. Transfer to a medium bowl. Stir in remaining ingredients.

Nutrients per Serving: Calories 51, Total Fat 2.0g, Saturated Fat 0.0g, Polyunsaturated Fat 0.5g, Monounsaturated Fat 1.0g, Cholesterol 0mg, Sodium 195mg, Carbohydrates 8g, Sugars 3g, Fiber 3g, Protein 3g Dietary Exchanges: 1 ½ vegetable, ½ fat