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? for 6 to 10 minutes. Yield: 6 servings. MRS. JACK L. GRAHAM From
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 193 (76%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 15.8mg||5 %|
|Sodium 463.6mg||16 %|
|Potassium 52.8mg||1 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 13.8g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 254
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