Don't miss another issue…      Subscribe

Brussel Sprouts with Balsamic Vinegar

 
664

Yield

8

servings

Prep

10

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free
 

Ingredients

1 ½ pounds brussels sprouts
fresh
2 tablespoons olive oil
2 cloves garlic
peeled, sliced
1 medium yellow onion
peeled
¼ cup balsamic vinegar
2 tablespoons butter
1 x salt and black pepper
freshly ground
*

Directions

Trim off the stems and remove any limp leaves from the Brussel Sprouts.

Blanch the sprouts in boiling water to cover for 5 minutes.

Drain and rinse under cold water to stop the cooking.

Heat a large frying pan and add the olive oil, garlic and onion.

Sauté a few minutes until the onion just becomes tender.

Add the blanched drained Brussel Sprouts.

Sauté a few minutes until the Brussel Sprouts are cooked to your liking.

Add the vinegar and toss so that all the sprouts are coated with the vinegar.

Add the butter and salt and pepper to taste and toss together again.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 10457% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 242mg 10%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 5g
Vitamin A 15% Vitamin C 91%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brussels Sprouts

Meatless Monday: Vegivores, Flexitarians, and Vegetable Butchers

Vegetarian is so yesterday. There's a growing trend of veggie loving diners and home chefs that believe vegetables are the new meat. Vegetables are being called "unbelievably sexy" and meat "slightly boring".

More breaking news

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed