(see recipe) , or bottled vinaigrette
1. Place the Brussels sprouts in a large pot of salted boiling water. Cook until the sprouts are tender, about 5 minutes. Plunge the sprouts into ice water, drain and cut each sprout in half.
2. Remove from heat, add the Balsamic Vinaigrette, toss and serve.
Serving Size: about 1/2 cup
Number of Servings: 4
Trans Fatty Acid (tfa)
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Vitamin B2 - Riboflavin