Trim the outer leaves and stems from the brussels sprouts and discard. Bring a medium pot of water to a boil and add salt. Add brussels sprouts and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into a bowl of ice water to cool. Drain well and cut in half.
Heat 1/2 tablespoon soy margarine and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper and transfer to a large bowl. Cover with foil to keep warm.
Add remaining soy margarine and oil to the same pan over medium low heat. Add the onions and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add the vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and onions are glazed, about 30 seconds.
Add the onions to the brussels sprouts and toss well. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (384g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 145 (52%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 124.5mg||4 %|
|Potassium 438.1mg||12 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 27.6g|
|Protein 2.8g||4 %|
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Calories per serving: 277
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