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Brussels Sprouts with Shallots in Balsamic Vinegar

By Omar Leyva    ,   ,

March 1, 2017

Make Brussels Sprouts without the usual bacon for a healthy side dish! They are low fat, low calories, high in fiber, with triple the vitamin C of an orange, great antioxidant properties, vitamin D, and Folic Acid.

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: about 4 servings

Ingredients

30 Organic Brussels Sprouts (about 1.5 Lbs)

2 medium Shallots

2 Tablespoon of EVOO

2 Tablespoon of Balsamic Vinegar

Tablespoon of

Tablespoon of Baking Soda

Sea Salt, Black Pepper

Directions

1Trim the Sprouts and remove outer leaves

2Finely chop the Shallots

3Boil about two gallons of water and add salt and baking soda

4Add the Brussels Sprouts and let them boil for about 4-5 minutes to help tenderize them

5In medium heat pour the EVOO and add the Shallots and saute for about a minute

6Toss in the Sprouts and sprinkle with pepper and salt

7Saute until for about a minute and then pour in the Balsamic Vinegar

8Toss for another 2-4 minutes as desired and serve

Brussels Sprouts: Low fat, low calories, high in fiber, with tripple the vitamin C of an orange with great antioxidant properties, vitamin D, and Folic Acid.

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