Christmas-time Sprouts
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
482
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 369.3 μg | (616 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 259 μg | (86 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 289 mg | (304 %) | ||
| Potassium | 1,559 mg | (39 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups Brussels sprouts (crosses cut in the bases)
- 2.67 cups small, waxy potatoes
- ⅔ cup smoked Bacon (diced)
- 1 Red onion (finely chopped)
- 1 tsp lemon zest
- Nutmeg
- Cardamom
- ground cinnamon
- 1 tsp fresh thyme (chopped)
Preparation steps
1.
Cook the Brussels and potatoes in boiling salted water. Remove the Brussels after 15 min and cook the potatoes for an additional 5 min.
2.
Drain the potatoes and leave to cool. Cut into bite-sized pieces
3.
Fry the bacon in a hot pan until crispy. Add the Brussels, potatoes and the onion and fry for 3-4 min until golden brown.
4.
Add the lemon zest and a pinch of all the spices. Mix well and season to taste with salt and ground black pepper.
5.
Transfer to a bowl and serve garnished with thyme.
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