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Brussel Sprouts with Balsamic Vinegar

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Brussel Sprouts with Balsamic Vinegar

 

Yield

8 servings

Prep

10 min

Cook

15 min

Ready

30 min
Low Cholesterol, Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
680.4 g brussels sprouts
fresh
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3E+1 ml olive oil
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2 cloves garlic
peeled, sliced
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1 medium yellow onion
peeled
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59 ml balsamic vinegar
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3E+1 ml butter
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1 x salt and black pepper
freshly ground
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 10457% 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?
 

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