Brussel Sprouts with Balsamic Vinegar
Yield
8 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
brussels sprouts
fresh |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | cloves |
garlic
peeled, sliced |
|
| 1 | medium |
yellow onion
peeled |
|
| 59 | ml |
balsamic vinegar
|
|
| 3E+1 | ml |
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.
