Beer makes batters better, meat more tender, and sauces more flavorful.
Brussels Sprouts with Balsamic Vinegar
- add review
- #29188
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound fresh Brussels sprouts
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons butter
salt and freshly ground black pepper, to taste
directions
Trim off the stems and remove any limp leaves from the Brussels 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 (remember, hot pan before the oil keeps food from sticking) garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched, drained Brussels sprouts. Saute a few minutes until they 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 again.
added by
andymich
nutrition data
128 calories, 9 grams fat, 12 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments