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Brussels sprout recipe sauteed swiss

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  • 1 pint the city sprouts (in regards to a pound)
  • four to six tablespoons extra virgin essential olive oil. to coat bottom of pan
  • 5 cloves garlic clove. peeled
  • Pepper and salt to taste
  • 1 tablespoon balsamic vinegar
  • Dietary analysis per serving (4 servings)

    177 calories 17 grams fat 2 grams saturated fats 12 grams monounsaturated fat 1 gram polyunsaturated fat 5 grams carbohydrates 1 gram soluble fiber 1 gram sugars 1 gram protein 352 milligrams sodium

    Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

    Preparation

    1. Heat oven to 400 levels. Trim bottom of the city sprouts, and slice each in two head to feet. Heat oil in cast-iron pan over medium-high temperature until it shimmers put sprouts cut side lower in a single layer in pan. Place in garlic clove, and sprinkle with pepper and salt.
    2. Prepare, undisturbed, until sprouts start to brown below, and transfer to oven. Roast, trembling pan every a few minutes, until sprouts are very brown and tender, about 10-20 minutes.
    3. Taste, and increase the pepper and salt if required. Stir in balsamic vinegar, and serve hot or warm.

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