Brussels Sprouts with Cheese and Apricots
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
329
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 207 μg | (345 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,123 mg | (28 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Brussels sprouts
- 4 carrots
- 2 garlic cloves
- 2 centimeters ginger
- 2 Tbsps vegetable oil
- ½ Orange (juiced)
- 100 milliliters Vegetable broth
- salt
- Cumin (ground)
- freshly ground peppers
- 60 grams dried Apricot
- 200 grams Feta
- 2 Tbsps roasted Pumpkin seed
Preparation steps
1.
Rinse the Brussels sprouts, trim and cut the florets crosswise. Peel carrots and cut into slices. Peel garlic and the ginger and finely chop both. Sauté briefly in a pan in oil. Add the Brussels sprouts and sauté briefly, then pour in the orange juice and and the broth. Season with salt, cumin and pepper, cover and simmer about 10 minutes.
2.
Cut apricots into strips. Cut feta cheese into small cubes and mix into the Brussels sprouts with the apricots and carrots. Cook uncovered until al dente, about 5 minutes more.
3.
Chop pumpkin seeds, sprinkle over the vegetables and serve.
