Dish Of The Month: Maple Brussels Sprouts
Maple Brussels Sprouts
Quarter 1 lb. brussels sprouts. Sauté in a non-stick pan in 2 Tbs. olive oil until tender-crisp (5-7 minutes). Season with 1 Tbs. maple syrup, 1 Tbs. red wine vinegar, and ¼ tsp. salt. Top with ¼ cup chopped pecans.
Serves 4.
Photo: Kate Sherwood/CSPI.
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