|
|
|
Cookbook
|
|
|
|
Side-Dishes
|
|
|
|
Recipe
|
|
|
|
|
|
|
|
Brussels Sprouts with Balsamic Vinegar
|
|
|
|
| Serves 8 |
 |
Preparation and cooking time 20 minutes
|
|
|
|
1½ pounds of fresh Brussels sprouts
1½ Tbs. olive oil
2 cloves garlic, peeled and
chopped fine |
|
1 cup finely chopped yellow onion
¼ cup balsamic vinegar
1/8 tsp. salt
|
|
|
|
Trim off the stem and remove any limp
leaves from the Brussels sprouts.
Boil Brussels sprouts in salted water
with cover for 5 minutes. Remove
from heat. Drain .
In a large non stick skillet, heat oil,
garlic and onion over medium heat.
Sauté a few minutes until the onion
becomes tender. Add Brussels
sprouts and cook for a few minutes.
Add vinegar and toss so that all
Brussels sprouts are coated.
Nutrition Facts Per Serving: 72 Calories, 3 g Total Fat, 27 Calories from Fat, 57 mg Sodium, not a significant source of Saturated Fat or Cholesterol.
Nutrition Tip:
"Balsamic vinegar adds a tangy robust flavor to a traditional holiday vegetable recipes. Use it in salad dressings, pastas, sauces, and vegetables. Try it in a tuna salad instead of mayonnaise or Italian bread instead of butter. Balsamic vinegar is becoming more popular and is now available in your grocery stores."
Sandy Wales, Health Educator Assistant
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
