When NuNaturals sent me a box full of the company’s stevia liquids and powders, I was so impressed with their generosity that I promptly made a batch of banana muffins and very tasty energy bars.
NuNaturals Vegan Energy Bars
Then I did my research on stevia. Amongst the many websites I perused, WebMD had a good description of the benefits and side effects of this natural sweetener. Â
At that time I preferred to stick with honey or organic sugar. My goal was to keep my sugar consumption as natural as possible. And while stevia is a natural sweetener, the products sent to me were still processed into convenient drops and powders.
These days my goal is to reduce my consumption of sugar in general, so stevia has found a permanent home in my pantry. NuNaturals fits perfectly with that goal because they provide a variety of useful products, including the Lemon NuStevia you see here.
NuNaturals Lemon
When I think of sweeteners I think of treats and baked goods, but the truth is I use honey or sugar in vinaigrettes and savory sauces all the time, so why not use NuNatural’s Lemon Stevia in a vinaigrette for these tender, steamed brussels sprouts.
Brussels Sprouts with NuNaturals Lemon Vinaigrette
Fresh thyme, fragrant lemon and a hint of spicy Dijon mustard make a terrific vinaigrette, along with a little lemony NuNatural’s sweetness in this easy brussels sprouts recipe.
NuNaturals Brussels Sprouts with Lemon Vinaigrette
Thank you NuNaturals. I appreciate your generosity and love your products!
Happy, healthy cooking!
Ingredients
- 20 ounces brussel Sprouts, steames and halved
- ¼ cup olive oil
- ¼ cup lemon juice
- ½ dropper NutNaturals Lemon Stevia
- ½ teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1 tablespoon thyme, minced
- ¼ cup walnut pieces, toasted
Instructions
- Steam brussels sprouts in a vegetable steamer until tender. Allow to cool enough to touch and cut in halves. Place in a bowl.
- Combine olive oil, lemon juice, NuNaturals Lemon Stevia, Dijon mustard and white wine vinegar in a bowl and whisk to combine.
- Toss with dressing, thyme and walnuts. Season with salt and pepper to taste.
Notes
Calories: 224 Weight Watchers PointsPlus 6 Total Fat: 18.43g Cholesterol: -- Sodium: 37mg Total Carbs: 12.66g Dietary Fiber: 4.53g Sugars: 3.06g Protein: 4.91g
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.
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{ 14 comments… read them below or add one }
Interesting that Stevia made such an impression. I know about it, but have never used it. I should probably think about it. With that said, nice recipe! I’d probably reduce the amount of lemon juice and up the olive oil a bit, but that’s me.
kitchenriffs recently posted…Pasta alla Norma
I use honey, organic sugar, or stevia in my cooking now. It just depends on the dish. You know me, got to keep those calories in check, or I’d love to add more olive oil. A company (O Olive Oil) sent me a box of their lovely olive oils that were perfect in this vinaigrette.
I am interested to read this article, Kristi. I don’t think we can get stevia here but my brother who lives in France raves about it as an excellent sugar substitute. Love that you’ve used it in a savoury dish. I’m not a huge fan of brussels sprouts (ancient Irish cooking method is to boil them into submission) but the light cooking and the lovely dressing makes them much more appealing.
Hester @ Alchemy in the Kitchen recently posted…Lemon, Honey and Basil Ice Cream – it’d be a crime to miss it !
I have to admit that we have only become brussels sprouts fans in the past few years. I never would have tried to feed them to my kids as they were growing up. Even now, if my daughter drops by to visit and I have them steaming on the stove, she walks out again. The nasty smell (as she puts it) bowls her over.
I had no idea there was lemon stevia out there! How fun! I love brussels sprouts and am always looking for new ways to make them. I’ll have to give this recipe a try. Yum!
Katie@Cozydelicious recently posted…Radish Green and Cashew Pesto
I would swap honey for the lemon stevia if you don’t have stevia in the house. I love local honey and use it all the time. Enjoy the rest of your Sunday.
Stevia has surely made quite an impression! I received a package sometime back from them but haven’t gotten down to using it yet! Your recipe sounds fantastic and surely should be given a try.
Baker Street recently posted…#MuffinMonday: Honey Cornbread Muffins
The company is very generous aren’t they? They send you recipes to try and I found I really liked many of them.
Maybe Stevia tastes good, but long time back I tried one sweetener and I was so disappointed with taste that never tried again
Medeja recently posted…Migdoliniai Brauniai (be miltų)/ Almond Brownies (flourless)
That’s too bad. I find it doesn’t have an after taste like I thought it would. Maybe it was the brand you used?
Oh yum! I’m a brussels sprouts fanatic – that’s a great way to take advantage of the lemon stevia.
Food Jaunts recently posted…Chile Chorizo Potato Burritos
When NuNaturals first sent me their stevia products I was skeptical, but now I truly use them all the time. Since I don’t bake all that often, using them in a vinaigrette seemed like a good option.
I’ve been seeing stevia everywhere now. Need to give it a try. Love brussel sprouts!
Kiran @ KiranTarun.com recently posted…Autumn Apple Cider & Champagne Sangria
I’m a recent convert to brussels sprouts and beets. I love how we can continue to learn to love different foods no matter what our age!