Braised Brussels Sprouts With Vinegar And Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Side dish, Vegetables | 12 | Servings |
INGREDIENTS
| 3 | lb | Brussels sprouts |
| 2 | T | Wine vinegar |
| 1/4 | c | Chopped fresh dill |
| Salt and pepper |
INSTRUCTIONS
Trim sprouts; halve if desired. In large pot of boiling salted water, cook brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender. Drain, refresh under cold running water and drain. In a well buttered 13 x 9 inch casserole, combine sprouts, vinegar, dill, and salt and pepper to taste; mix well. Bake, covered in 350=F8F oven for 10 minutes. Uncover and bake for 5 minutes longer. Makes 12 servings. Source: Canadian Living Magazine ch. Posted to MM-Recipes Digest V3 #279 Date: Fri, 11 Oct 1996 13:40:10 -0400 From: Cindy J Hartlin <chartlin@total.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 44
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 293.8mg
Potassium: 394.6mg
Carbohydrates: 8.6g
Fiber: 3.1g
Sugar: 2g
Protein: 3.1g