Envy Green Brussels Sprout Eyeballs

Makes 8 servings


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2 pounds brussels sprouts
1 tablespoon olive oil
1 cup chopped tomatoes
2 tablespoons balsamic vinegar
Salt and pepper


1. Trim off and discard stem ends from brussels sprouts; rinse sprouts.

2. In a 10- to 12-inch frying pan, combine olive oil and 3/4 cup water; bring to a boil over high heat. Add sprouts, cover, reduce heat to medium, and shake pan occasionally until sprouts are tender when pierced, 8 to 14 minutes. Uncover and stir in tomatoes and vinegar.

3. Pour into a bowl and add salt and pepper to taste.

Created date

September 2006

Nutritional Information

Calories 64
Caloriesfromfat 30 %
Protein 3.6 g
Fat 2.1 g
Satfat 0.3 g
Carbohydrate 10 g
Fiber 6.2 g
Sodium 28 mg
Cholesterol 0.0 mg