The theme for Monday Posts in March is Winter Vegetables.
These will be mainly cruciferous vegetable: broccoli, Brussels sprouts, cauliflower, and cabbage.
Once my winter squashes / pumpkins are done we enjoy all of these winter veggies right up until asparagus season.
These are simple, easy recipes – no detailed photos, etc.
Click here to Pin Brussels Sprouts, Sweet & Sour
PrintBrussels Sprouts, Sweet & Sour
Cut the sprouts in quarters through the stem end – they cook faster and get more flavor from the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Vegetables
Ingredients
Scale
- 12 – 16 Brussels sprouts, trimmed, sliced in quarters
- 2 tsp olive oil
- 2 tbs water
- 2 tbs red wine vinegar
- 2 tbs brown sugar
Instructions
- Sauté sprouts in oil for 5 minutes.
- Add water, cover and simmer 5 minutes longer.
- Uncover and cook off water.
- Add vinegar and sugar, stir until sugar is dissolved.
- Simmer 2 – 3 minutes longer.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 134
- Sugar: 11.7 g
- Sodium: 37.6 mg
- Fat: 5.1 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 20.8 g
- Fiber: 5.1 g
- Protein: 4.5 g
- Cholesterol: 0 mg
That’s it!
Yum…thats it !!!!
So much better than steaming them whole !
I would love these! We love sprouts and I’m always looking for another way to do them and this looks delicious!
They are one of the few vegetables that come pre-packaged…. and in big packages. I’m always trying new ways to keep them interesting.