Brussels Sprouts with Pancetta and Chestnuts
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
537
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.5 g | (72 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 383.2 μg | (639 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 330 μg | (110 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 315 mg | (332 %) | ||
| Potassium | 2,111 mg | (53 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Chestnuts
- 1 kilogram Brussels sprouts
- salt
- 80 grams smoked Pancetta (sliced)
- 1 Tbsp vegetable oil
- 2 Tbsps butter
- 1 Tbsp lemon juice
- ground Nutmeg
- freshly ground peppers
Preparation steps
1.
Preheat a convection oven to 200°C (approximately 400°F).
2.
Score the chestnuts crosswise, then roast in the oven until shell has browned and the inside is golden brown (about 20 minutes in the oven). Remove from the oven, cool slightly, then peel.
3.
Rinse and trim the brussels sprouts. Blanch in boiling salted water for 8 minutes. Remove from the water, place in an ice water bath, then drain thoroughly.
4.
Finely dice the pancetta. Heat the oil in a pan, and sauté the pancetta. Add the brussels sprouts, chestnuts, and butter. Sauté until golden brown, about 5 minutes. Season to taste with lemon juice, salt, nutmeg, and pepper.
5.
Serve with bread, if you'd like.
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