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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|Serving Size: 1 Serving (704g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 435
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