Brussel Sprouts With Balsamic Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Vegetables | 8 | Servings |
INGREDIENTS
| 1 1/2 | lb | Fresh brussel sprouts |
| 2 | T | Olive oil |
| 2 | Cloves garlic, peeled and sl | |
| 1 | Medium yellow onion, peeled | |
| 1/4 | c | Balsamic vinegar |
| 2 | T | Butter |
| Salt and freshly ground blac |
INSTRUCTIONS
Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 7.6mg
Sodium: 324.1mg
Potassium: 446.5mg
Carbohydrates: 18.4g
Fiber: 6.1g
Sugar: 2.7g
Protein: 6.2g