Sauteed Brussels Sprouts

Sauteed Brussels Sprouts Author: Canadian Living Credits: Sauteed Brussels Sprouts

Blanch the brussels sprouts the night before the big dinner, then finish them on the stove just minutes before serving.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 12 cups Brussels sprouts halved (about 2 lb/1 kg)
  • 3 tablespoons olive oil
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper

Method

In large saucepan of boiling salted water, blanch brussels sprouts, in batches, for 3 minutes. Using slotted spoon, transfer to bowl of ice water. Transfer to towel-lined baking sheet; pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In wok or skillet, heat oil over medium- high heat; sauté brussels sprouts until tender, about 8 minutes. Sprinkle with salt and pepper.

Nutritional facts Per serving: about

  • Sodium 164 mg
  • Protein 3 g
  • Calories 67.0
  • Total fat 4 g
  • Potassium 305 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 98.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sauteed Brussels Sprouts

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