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Name: Brussels Sprouts And Onions with Dill
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 tb Vegetable oil; 6 sm White onions (each about 1 in diameter), quartered lengthwise and peeled; 1 ts fresh dill Minced, plus 2 to garnish; 1 ts Sugar; 12 Brussels sprouts quartered lengthwise and trimmed; 1/4 c Water

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INGREDIENTS

1 1/2 tb Vegetable oil
6 sm White onions ; (each about 1 in diameter), quartered lengthwise and peeled
1 ts fresh dill ; Minced, plus 2 to garnish
1 ts Sugar
12 Brussels sprouts ; quartered lengthwise and trimmed
1/4 c Water

Servings

INSTRUCTIONS

In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1 1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs. Serves 2. Gourmet March 1995 Per serving: 546 Calories (kcal); 22g Total Fat; (33% calories from fat); 15g Protein; 82g Carbohydrate; 0mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Brussels Sprouts And Onions with Dill

1 1/2 tb Vegetable oil
6 sm White onions (each about 1 in diameter), quartered lengthwise and peeled
1 ts fresh dill Minced, plus 2 to garnish
1 ts Sugar
12 Brussels sprouts quartered lengthwise and trimmed
1/4 c Water

In a 10-inch heavy skillet heat oil over moderately high heat until  hot but not smoking and saute onions and Brussel sprouts, stirring,  until onions begin to turn golden, about 1 1/2 minutes. Add water,  sugar and salt and pepper to taste and cook, covered, over moderately  low heat until vegetables are just tender, about 3 minutes. If any  liquid remains, boil mixture until nearly all liquid is evaporated  and stir in minced dill. Garnish vegetables with dill sprigs.    Serves 2.    Gourmet March 1995        Per serving: 546 Calories (kcal); 22g Total Fat; (33% calories from  fat); 15g Protein; 82g Carbohydrate; 0mg Cholesterol; 79mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 0  Fruit; 4 Fat; 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (704g)
Recipe Makes: 1

Calories: 435
Calories from Fat: 133 (31%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 4.3g
Cholesterol 0mg		0 %
Sodium 74.8mg		3 %
Potassium 1502mg		40 %
Total Carbohydrate 72.1g		21 %
	Dietary Fiber 15.8g	63 %
	Sugars, other 56.3g
Protein 12.3g		18 %
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: 435

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