Try this Braised Brussels Sprouts with Vinegar and Dill recipe, or contribute your own.Suggest a better description
Trim sprouts; halve if desired. In large pot of boiling salted water, cook brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender. Drain, refresh under cold running water and drain. In a well buttered 13 x 9 inch casserole, combine sprouts, vinegar, dill, and salt and pepper to taste; mix well. Bake, covered in 350=F8F oven for 10 minutes. Uncover and bake for 5 minutes longer. Makes 12 servings. Source: Canadian Living Magazine ch. Posted to MM-Recipes Digest V3 #279 Date: Fri, 11 Oct 1996 13:40:10 -0400 From: Cindy J Hartlin
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 3 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 41.7mg||1 %|
|Potassium 444.5mg||12 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 5.9g|
|Protein 3.8g||5 %|
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Calories per serving: 49
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