Cider vinegar adds a nice tang to otherwise plain veggies.
Cook onions in olive oil. Add carrots, brussel sprouts, 3/4 t. salt and 1/2 t. pepper. Cook til vegs begin to brown, 3-4 minutes. Add water, cover and cook 5-8 minutes. Stir in vinegar.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 4 | ||
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Calories: 95 | ||
Calories from Fat: 5 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 105.7mg | 4 % | |
Potassium 798.7mg | 21 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 13.6g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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