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Nutrition Facts
Serving Size 76 g
(Approx. 8 Servings)
Amount Per Serving
Calories 190 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 250 mg 10%
Total Carbohydrate 21 g 7%
Dietary Fiber 1 g 4%
Sugars 18 g
Protein 1 g
Vitamin A 2% Iron 4%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Brussels Sprouts Agrodolce

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

2 Lb Brussels sprouts, ends trimmed off and sprouts cut in half
1/2 cup(s) red onion, diced
1/4 cup(s) Rustico Unfiltered Extra Virgin Olive Oil
1 Tsp kosher salt
1 Tsp black pepper
1 cup(s) Central Market 4 Leaf Balsamic Vinegar
1/2 cup(s) sugar
2 Oz pine nuts
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Preheat oven to 400°F. In a large bowl place Brussels sprouts, onions, olive oil, salt and pepper. Toss well to coat.
Spread out on a sheet pan and roast 30-45 minutes or until onions and sprouts are browned. (You can even almost burn them a little; it adds great flavor.)
Meanwhile, make agrodolce or "sweet and sour sauce." Place balsamic vinegar and sugar in a non-reactive pan and reduce until thick enough to coat the back of a spoon without running off (about the thickness of pancake syrup). Remove from heat and set aside.
Place roasted sprouts in a large bowl. Drizzle with balsamic reduction, toss in pine nuts and season to taste as needed. Serve warm or cold.


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