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Have you made Braised Brussels Sprouts With Vinegar and Dill?
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Braised Brussels Sprouts With Vinegar and Dill

Date Added: December 07, 2009

Ingredients:

3 Pounds Brussels Sprouts
2 Tablespoons Vinegar ;
1/4 Cup Fresh Dill
1 Unit Pepper (to taste)
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Directions:

1. Trim sprouts; halve if desired.

2. In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.

3. Drain, refresh under cold running water and drain.

4. In a well buttered 13 x 9 inch casserole, combine sprouts, vinegar, dill, and salt and pepper to taste; mix well.

5. Bake, covered in 350 F oven for 10 minutes. Uncover and bake for 5 minutes longer.

6. Makes 12 servings. Source: Canadian Living Magazine ch.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Vinegar allergies.
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