Directions:
- Cut an âXâ in the core of each brussels sprout. Place 1/2 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
- Meanwhile, in a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly.
- In a large skillet, saute the mushrooms, onion and garlic in 1 tablespoon oil until tender. Transfer to a large bowl. Add the water chestnuts, olives, tomatoes, pimientos and lemon juice.
- Drain brussels sprouts; cool slightly. Cut into quarters and add to vegetable mixture. Add sugar mixture and remaining oil; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 14 servings (1/2 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.67 Kcal (321 kJ) | ||
| Calories from fat | 15.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 3% | |
|---|---|---|---|
| Cholesterol | 1.17mg | 0% | |
| Sodium | 61.05mg | 3% | |
| Potassium | 219.3mg | 5% | |
| Total Carbs | 13.64g | 5% | |
| Sugars | 10.08g | 40% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 30.2mg | 50% | |
| Iron | 0.6mg | 4% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 81.23 Kcal (340 kJ) | ||
| Calories from fat | 16.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 3% | |
|---|---|---|---|
| Cholesterol | 1.24mg | 0% | |
| Sodium | 64.68mg | 3% | |
| Potassium | 232.34mg | 5% | |
| Total Carbs | 14.45g | 5% | |
| Sugars | 10.68g | 40% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 32mg | 50% | |
| Iron | 0.7mg | 4% | |
| Calcium | 25mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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