Brussels Sprouts with Caramelized Onions and Almonds

Yield: 12 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 75
  • Fat: 3.3g
  • Saturated fat: 1.3g
  • Protein: 3.1g
  • Carbohydrate: 10.4g
  • Cholesterol: 5mg
  • Iron: 1.1mg
  • Sodium: 229mg
  • Calories from fat: 40%
  • Fiber: 3.2g
  • Calcium: 41mg


  • 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


  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.
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