Brussel Sprouts with Balsamic Vinegar
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Suggest a better descriptionINGREDIENTS
- 2 Cloves garlic ; peeled and sliced
- 2 tb Butter
- 1/4 c Balsamic vinegar
- 1 1/2 lb Fresh brussel sprouts
- 2 tb olive oil
- 1 Medium yellow onion ; peeled
- Salt and freshly ground black pepper
INSTRUCTIONS
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. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute 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.
NOTES
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Nutrition
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| Serving Size: 1 Serving (107g) | ||
| Recipe Makes: 8 | ||
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| Calories: 79 | ||
| Calories from Fat: 36 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4g | 5 % | |
| Saturated Fat 2g | 10 % | |
| Monounsaturated Fat 1.4g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 7.6mg | 2 % | |
| Sodium 62.4mg | 2 % | |
| Potassium 355.2mg | 9 % | |
| Total Carbohydrate 9.7g | 3 % | |
| Dietary Fiber 3.4g | 14 % | |
| Sugars, other 6.3g | ||
| Protein 3.1g | 4 % | |
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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. |
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Calories per serving: 79
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