** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook Brussels sprouts according to package directions.
2. Drain. Arrange Brussels sprouts and artichokes in a greased 1 quart casserole.
3. Combine remaining ingredients and spoon over vegetables.
4. Bake, uncovered, at 425 F for 6 to 10 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tree Nuts, MSG, Cheese, Almonds, Sulfites, Fructose Malabsorption, Celery allergies.
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