4 tablespoons butter divided
1/4 cup lemon juice
1 cup sour cream or mayonnaise
1/4 cup minced fresh parsley
salt and freshly ground pepper
sliced pimento-stuffed olives
1/4 cup bread crumbs
Wash sprouts, trim ends and cut an X in the bottom of each to hasten cooking time. Remove loose or yellow leaves.
Let stand for a few minutes in cool, salted water. Drain.
Heat 2 tablespoons butter in skillet over medium heat. Add brussel sprouts to hot butter. Stir to coat. Cover and steam about 10 minutes, shaking skillet occasionally. Check with fork for tenderness.
Add lemon juice and steam 2 minutes more. Add sour cream, parsley, salt,and pepper. Mix well. Heat through but do not allow to boil.
Place in 8" X 8" baking dish. Top with sliced olives, bread crumbs, and remaining 2 tablespoons butter, melted.
Bake until lightly browned, 20 to 25 minutes.
Exchanges: 0 Grain(Starch); 0 Vegetable; 0Fruit; 1-1/2 Fat.
*Calculated Using a Weight Watcher Calculator