Brussels Sprouts With Onion
Published February 19, 1991
- Total Time
- 20 minutes
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Ingredients
1 pint Brussels sprouts (about ¾ pound)
Salt to taste
2 tablespoons butter
2 tablespoons minced onion
¼ teaspoon ground cumin
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
8 grams carbs; 15 milligrams cholesterol; 91 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 3 grams fiber; 227 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
- Step 2
Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
- Step 3
Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.
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