Sauteed Ribbons of Brussels Sprouts #OurFamilyTable

This quick and easy side dish is a wonderful, nutritious addition to your menus in the coming New Year.

We're sharing Healthier Recipes for the New Year with our From the Dinner Table Group........

Healthier Recipes for the New Year

• Chicken Fajita Salad Bowls from Hezzi-D's Books and Cooks
• Diet Chocolate Ice Cream Soda from Art of Natural Living
• Keto Egg Casserole from Our Good Life
• Light Bacon Broccoli Salad from That Recipe
• Ribbons of Brussels Sprouts from A Day in the Life on the Farm
• Slow Cooker Chicken and Barley Soup from Cheese Curd in Paradise
• Tex-Mex Pad Thai from A Kitchen Hoor's Adventures

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So many of us resolve to eat more healthily each year.  I do try to feed my family nutritious, good food all year long. However, we still manage to get our share of junk food and often times dinner is order in pizza.

One of the ways I find to help my family want to eat food that is nutritious is by breaking out of the boredom rut.  My family loves Brussels Sprouts so I try to find different ways to serve them so that they don't get tired of them.  

I have served them roasted with apples and onions, turned them into slaw,  and mixed the with cranberries. For today's recipe I sliced them up, sauteed them with onions, thyme and garlic and then brightened them up with a splash of red wine vinegar.  They were a hit!!

#brusselssprouts, #vegetablesides, #quick, #easy, #healthy,

Vegetables, Side Dishes

American

Yield: 8 Servings

Author: Wendy Klik

Ribbons of Brussels Sprouts

Ribbons of Brussels Sprouts sauteed with onions and garlic and brightened up with a splash of red wine vinegar.

prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

• 3 T. butter
• 1 sweet onion, sliced
• leaves from 3 sprigs of thyme
• 1 clove garlic, minced
• 2 lbs. Brussels sprouts, sliced
• salt and pepper, to taste
• 2 T. water
• 1 T. red wine vinegar

instructions:

How to cook Ribbons of Brussels Sprouts

1. Melt the butter in a large skillet over med high heat.  Add the onions and thyme and cook until softened.  Add the garlic and cook for half a minute.  
2. Add the shredded Brussels sprouts to the pan .  Season with salt and pepper.  Add the water to the pan and cover.  Cook for about 5 minutes, until Brussels Sprouts are tender.  Stir in the vinegar and serve.

NOTES:

Adapted from a recipe found in Cuisine at Home, Issue #102

Calories
93.55

Fat (grams)
4.93

Sat. Fat (grams)
2.85

Carbs (grams)
11.40

Fiber (grams)
3.38

Net carbs
8.02

Sugar (grams)
4.06

Protein (grams)
3.31

Sodium (milligrams)
98.69

Cholesterol (grams)
11.45

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