ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brussels Sprouts with Caramelized Onions and Almonds

Prep time 8 mins
Cook time 21 mins
Yield 12 servings (serving size: about 1/2 cup)

Ingredients

  • 2 tablespoons butter
  • 2 cups sliced onion
  • 2 garlic cloves, minced
  • 2 pounds Brussels sprouts, trimmed and sliced
  • 2 tablespoons balsamic vinegar
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup slivered almonds, toasted

Nutrition Information

  • calories 75
  • fat 3.3 g
  • satfat 1.3 g
  • protein 3.1 g
  • carbohydrate 10.4 g
  • cholesterol 5 mg
  • iron 1.1 mg
  • sodium 229 mg
  • caloriesfromfat 40 %
  • fiber 3.2 g
  • calcium 41 mg

How to Make It

  1. Melt butter in a large, deep nonstick skillet over medium heat. Add onion; cover and cook 3 minutes. Uncover and cook 10 minutes, stirring frequently. Add garlic; sauté 1 minute. Add Brussels sprouts; cover and cook 5 minutes or until crisp-tender. Remove from heat.

  2. Combine vinegar and next 3 ingredients; add to Brussels sprouts mixture, tossing gently. Top with almonds.

Oxmoor House Healthy Eating Collection