Ingredients

  • 2 pints Brussels sprouts
  • 2 tablespoons unsalted butter
  • 1 tablespoon sherry vinegar, or balsamic or red-wine vinegar
  • Salt and freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      179 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 6 grams protein; 30 milligrams cholesterol; 45 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Trim the Brussels sprouts and cut an X into the base of each.
  2. Steam the Brussels sprouts for 10 minutes. Remove from heat.
  3. Melt butter in a large skillet and cook until it turns nut-brown in color.
  4. Just before serving reheat butter, add Brussels sprouts and toss until well coated and warmed. Add vinegar, season to taste and serve.
  • Broccoli flowerets can be substituted for the Brussels sprouts, but steam them only 3 minutes.

Dining and Cooking