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Add a photoServings: 12
Ingredients
- 3 c. White Onions, small, peeled
- 3 c. Brussel Sprouts, small
- 1/2 c. Maple Syrup
- 2 Tbsp. Tarraggon Vinegar
- 3 c. Canned Chestnuts
- 1/2 tsp Black Pepper
Directions
- 1. With a small knife, cut an x into the root ends of the onions and the brussel sprouts.
- 2. In a large pot of boiling water; blanch onions for 3-4 min. Remove with a slotted spoon and place in a medium-sized bowl.
- 3. Blanch sprouts in the same water for 3-4 min.Pour into a colander; let cold, set aside.
- 4. In a 3-qt saucepan, hot maple syrup for 4 min over medium - high heat.
- 5. Add in the vinegar and onions.Reduce heat and simmer till the liquid has almost evaporated. 20-30 min.
- 6. Add in chestnuts and sprouts;stir and cook till sprouts are heated but still bright green, about 5 min.
- 7. Season with pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 174 | |
| Calories from Fat 7 | 4% |
| Total Fat 0.86g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 444mg | 13% |
| Total Carbs 40.32g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.95g | 7% |
| Protein 2.04g | 3% |
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