Balsamic Brussels and Beets
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 191.4
- Total Fat: 9.8 g
- Cholesterol: 1.3 mg
- Sodium: 88.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 6.8 g
- Protein: 5.8 g
View full nutritional breakdown of Balsamic Brussels and Beets calories by ingredient
Introduction
Fresh brussels sprouts and red beets, paired with balsamic vinegar make a sweet and tangy side dish Fresh brussels sprouts and red beets, paired with balsamic vinegar make a sweet and tangy side dishNumber of Servings: 4
Ingredients
-
1 lb. brussels sprouts
3 small raw red beets
2 shallots
1 glug extra virgin olive oil (for pan)
1/4 c + 1 T balsamic vinegar (more to taste)
1 T brown sugar
1/4 c chopped peans
Salt & pepper to taste
1 dab butter
Optional: 2 slices cooked bacon or pancetta, crumbled
Directions
1. Rinse brussels sprouts well and pull off any nasty-looking leaves.
2. Cut off greens at base. If yours aren't wilted like mine are, you can use them in another recipe. Scrub beets with a veggie brush to clean them. Use a box or hand grater to grate them into a medium-sized bowl. Take care not to grate your fingers and nails.
NOTE: Beets stain! Take care with your clothes, countertops, and hands!
3. Slice sprouts into ~1/4" slices. Some leaves will fall off - that's okay.
4. Mince your shallots.
5. Heat a large skillet on the stove. Add a glug of EVOO and let it get warm. Add the shallots and cook for a minute or two until they are brown.
6. Add the brussels + beets and cook for a couple of minutes, stirring occasionally.
7. Add the brown sugar (1 T), balsamic vinegar (1/4 c + 1 T), and salt & pepper to taste. Stir to make sure everything is well-coated with the good stuff. Let the veggies saute for several minutes, softening as they absorb the liquid.
8. Add the pecans (and bacon, if using) and stir to incorporate.
9. Just before serving, add a dot of butter and stir one last time.
Serving Size: Makes 4 - 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MLLYSWNY.
2. Cut off greens at base. If yours aren't wilted like mine are, you can use them in another recipe. Scrub beets with a veggie brush to clean them. Use a box or hand grater to grate them into a medium-sized bowl. Take care not to grate your fingers and nails.
NOTE: Beets stain! Take care with your clothes, countertops, and hands!
3. Slice sprouts into ~1/4" slices. Some leaves will fall off - that's okay.
4. Mince your shallots.
5. Heat a large skillet on the stove. Add a glug of EVOO and let it get warm. Add the shallots and cook for a minute or two until they are brown.
6. Add the brussels + beets and cook for a couple of minutes, stirring occasionally.
7. Add the brown sugar (1 T), balsamic vinegar (1/4 c + 1 T), and salt & pepper to taste. Stir to make sure everything is well-coated with the good stuff. Let the veggies saute for several minutes, softening as they absorb the liquid.
8. Add the pecans (and bacon, if using) and stir to incorporate.
9. Just before serving, add a dot of butter and stir one last time.
Serving Size: Makes 4 - 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MLLYSWNY.