Try this Braised Brussels Sprouts with Vinegar and Dill recipe, or contribute your own.
Suggest a better descriptionTrim 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 | ||
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Calories: 49 | ||
Calories from Fat: 3 (6%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 49
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