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Brussels Sprouts with Roasted Peppers and Balsamic Vinegar

6 servings
Sides

Characteristics

Dairy Free Gluten Free Low Sodium Vegetarian

Nutritional Facts Per Serving

83
Calories
9.2 g
Carbs
2.9 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 83
  • Fat
    • Saturated   0.7 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   54 mg
  • Carbohydrate 9.2 g
    • Fibre   2.9 g
    • Sugars  
  • Protein
    • Vitamin A 13 %
    • Vitamin C 122 %
    • Calcium 3 %
    • Iron 8 %

Method

Bring a large pot of water to a boil. Add the Brussels sprouts and cook until just tender, about 4 to 6 minutes depending on size. When they are almost cooked, place the oil in a large skillet set over medium heat. Add the roasted pepper, vinegar and honey and bring to a simmer.

When cooked, drain the sprouts well and add them to the skillet. Sprinkle with the parsley and salt and pepper and toss to combine. Spoon into a serving dish and enjoy.

Note: Roasted red peppers are sold in jars in the pickle aisle.

Serving Suggestions

Serve the sprouts alongside one of the festive entrees you’ll find in our website recipe collection, such as Turkey Breast Roast with Sage, Pepper and Sumptuous Pan Gravy, Greek-style Roast Leg of Lamb, or Maple Marinated Baked Ham.

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