Brussels Sprouts with Dates
Healthy, because
Even smarter
Nutritional values
This delicious side dish is a great source of fiber. One serving contains about 40% of your average daily requirement.
Add a little pancetta to this dish for added flavor and richness.
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.3 g | (44 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 386.4 μg | (644 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 264 μg | (88 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 285 mg | (300 %) | ||
| Potassium | 1,397 mg | (35 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 36 ozs Brussels sprouts
- 2 red onions
- 2 Tbsps vegetable oil
- salt
- peppers
- 3 ½ ozs Apple juice
- 3 ozs Vegetable broth
- 3 ozs dried Date (pits removed)
- 1 Tbsp freshly chopped thyme
- 1 splash lemon juice
- 1 tsp honey
- 1 pinch Cumin
Preparation steps
Remove the outer leaves from the brussels sprouts. Rinse the brussels sprouts, then cut in half lengthwise. Peel, halve and julienne the onions. Heat the oil in a frying pan, then sauté the onions and brussels sprouts for 4-5 minutes until golden brown.
Season to taste with salt and pepper. Deglaze with the apple juice and the vegetable broth. Cover and simmer for 6 minutes until tender, stirring occasionally. Uncover during the last 2-3 minutes of cook time.
Remove the pits from the dates, and cut into strips. Add the dates and the thyme to the vegetables. Season the brussels sprouts with lemon juice, honey, cumin, salt, and pepper and serve.
