Braised Brussels Sprouts With Vinegar and Dill
48 mins (prep 25, cooking 23)
5 ingredients
12 servings
I too scaled back to serve the two of us and I still managed to have some leftover. These I chopped and added to some cold leftover fettuccine with some halved cherry tomatoes and shredded chicken, all mixed together with some garlic mayonaise. An easy meal for my lunch. These sprouts are a keeper for me :)

Categories:  5-ingredients-or-less , <-60-mins , side-dish , easy , oven , equipment , vegetable , time-to-make ,
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Serving Size (115.89 g)
Servings 12
Amount per Serving
Calories 49.23 Calories from Fat 3.06
% Daily Value *
Total Fat 0.34g 6.28%
Saturated Fat 0.07g 4.22%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 28.55mg 14.27%
Total Carbohydrate 10.16g 40.62%
Dietary Fiber 4.31 g 206.84%
Sugars 2.49 g %
Protein 3.83g 92.01%
Vitamin A 855.04IU% Vitamin C 96.4mg%
Calcium 47.78mg% Iron 1.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh dill, salt & pepper