Source: New Seasons Market
Cut the sprouts into quarters lengthwise, then slice those pieces in half. Cut the sweet potato (peeling optional) into rough cubes about 1/2 inch square.
Heat the olive oil in a heavy skillet on medium high until it beings to shimmer, the add the sprouts & sweet potato. Cook, stirring occasionally, for about 15 minutes or until the sprouts are well-browned. Add the onion, sage, and a good pinch of salt; cook for a bout 10 more minutes.
Add the vinegar and cook for another 5 minutes. Serve with eggs or as a side dish.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 64 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 72.1mg | 2 % | |
Potassium 372.4mg | 10 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 10.6g | ||
Protein 2.7g | 4 % | |
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: 64
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