| Total sodium per serving: 35mg |
Servings: 3 |
Ingredients
- 16 oz Fresh Brussel sprouts, trimmed and halved
- 1 medium onion, chopped
- 2 T. olive oil
- 2 T. balsamic vinegar
- 1/3 c. dried sweetened cranberries
- 1/4 c. chopped walnuts
Directions
Saute Brussel Sprouts and onions over med/high until Brussel Sprouts are browned.
Turn down heat and continue cooking on medium until Sprouts are tender, stirring frequently.
Add 2 T balsamic vinegar, and turn heat to low.
Cook until vinegar has thickened or is absorbed.
This only takes a couple of minutes.
Sprinkle with dried sweetened cranberries and chopped walnuts then stir and cook about a minute to warm the fruit and nuts.
