Try this Shredded Brussels Sprouts with Balsamic Vinegar and pine nuts recipe, or contribute your own.
Suggest a better descriptionBring several quarts of water to boil in saucepan
Meanwhile, trim and discard a layer or two of loose outer leaves from brussel sprouts
Trim a thin slice from the stem end of each sprout.
Add the trimmed sprouts and salt to taste to the boiling water.
Cook until sprouts are almost tender, about 4 minutes.
Pluge into a bowl of ice water. Cut the sprouts crosswise into thin strips and set aside
Place nuts in large skillet over medium heat. Toast, shaking the pan occasionally to turn the nuts, until they are golden brown and fragrant, about 3 minutes
Transfer the nuts to a small plate
Briefly heat olive oil in empty skillet. Add onion and sauté over medium heat until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add Brussels sprouts and salt to taste. Cook, stirring occasionally, until sprouts have browned slightly, 5 to 7 minutes.
Add vinegar and cook just until liquid evaporates, about 1 minute.
Stir in nuts and adjust seasonings. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 66 | ||
Calories from Fat: 50 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 59.9mg | 2 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.1g | ||
Protein 0.8g | 1 % | |
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: 66
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