Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
185
Calories
5g
Protein
1g
Fat
36g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Brussels Sprout | 1 cup (156g) | 56 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup white wine
- ½ cup red wine vinegar
- 1½ teaspoons brown sugar
- 2 cloves garlic crushed
- 1½ pounds Brussels sprouts trimmed and cut in half
- 3 tablespoons chopped green onion
- 3 tablespoons chopped dill pickle
Directions
1
Combine wine, vinegar, sugar and garlic in a heavy sauce pan then bring to boil and add sprouts.
2
Reduce heat then over and simmer 10 minutes.
3
Transfer sprouts and liquid to a serving bowl.
4
Add green onion and dill pickle and serve at room temperature.
5
Category:Cathy's Recipes
6
Category:Vegetarian Side Dish Recipes
7
Category:Brussels sprouts Recipes
8
Category:Red wine vinegar Recipes
9
Category:White wine Recipes
Recipe sourced from
fandom