Balsamic Sautéed Brussels Sprouts
Servings: 4
Calories: 118kcal
Ingredients
- 1 lb Brussels sprouts
- 2 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon balsamic vinegar
Instructions
- Trim the stem ends of the Brussels sprouts and remove any discolored outer leaves. Cut them in half lengthwise for even cooking.
- Heat the avocado oil in a large skillet over medium-high heat. Add the Brussels sprouts, cut side down, in a single layer. Sprinkle with salt and black pepper. Reduce heat to medium and let them cook without stirring for about 6-8 minutes until the flat side starts to caramelize and the sprouts are becoming tender..
- Stir and pour the balsamic vinegar into the pan alongside the Brussels sprouts and cook for another 2-3 minutes, allowing the vinegar to reduce.
- Stir to coat the sprouts with the reduced vinegar and serve.
Notes
Leftovers
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, on the stovetop (over medium heat with a little extra oil) or in the oven (350 F for 10 minutes).
Nutrition
Calories: 118kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 321mg | Potassium: 452mg | Fiber: 4g | Sugar: 4g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 51mg | Iron: 2mg
