RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 797
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| Recipe Name: |
Marinated Brussels Sprouts |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
2.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
7.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Teaspoons oil, sesame, dark
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Directions:
Trim root ends off brussels sprouts, discarding any discolored outer leaves. Cut a shallow "X" into root end of each sprout.
Place sprouts in large steamer with an inch or two of water. Bring to a boil, reduce heat to medium-low, and steam sprouts until just tender and still bright green, 5 to 7 minutes, depending on size. Drain, and rinse under cold water until cool. Drain thoroughly, and transfer to a large bowl.
In a small bowl, stir together soy sauce, sesame oil, vinegar and sugar. Pour over sprouts, and toss gently to coat well. Cover, and refrigerate at least 4 hours, and up to 24 hours. Serve chilled. |
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| Nutrition per Serving: |
| Calories: |
75 |
Total Carbs: |
13.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
2.5 |
Protein: |
4.25 |
| Fiber: |
4.00 |
Sodium: |
28.00 |
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