Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 3


6 oz Brussel Sprouts, sliced
1 zucchini, grated
¼ cup of rice milk
1 teaspoon olive oil
1 teaspoon dried parsley


1. Mix olive oil with Brussel sprouts and put it in the pan.
2. Roast the vegetables for 3-4 minutes.
3. Then stir them well and add dried parsley, zucchini, and rice
milk. Stir the mixture again and close the lid.
4. Cook the meal for 10 minutes on low heat. Stir it from time to

per serving:

58 calories,2.8g protein, 9.4g carbohydrates, 2g fat, 2.9g
fiber, 0mg cholesterol, 28mg sodium, 400mg potassium