Christmas-time Sprouts
(0 votes)
(0 votes)
Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
195
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 195 kcal | (9 %) | ||
| Protein | 8.35 g | (9 %) | ||
| Fat | 7.8 g | (7 %) | ||
| Carbohydrates | 28.17 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.89 g | (20 %) |
more nutritional values
| Vitamin A | 69.46 mg | (8,683 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 0.86 mg | (7 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 3.61 mg | (30 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 75.08 μg | (25 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 1.34 μg | (3 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 95.82 mg | (101 %) | ||
| Potassium | 902.53 mg | (23 %) | ||
| Calcium | 59.06 mg | (6 %) | ||
| Magnesium | 41.67 mg | (14 %) | ||
| Iron | 2.13 mg | (14 %) | ||
| Iodine | 0.55 μg | (0 %) | ||
| Zinc | 0.84 mg | (11 %) | ||
| Saturated fatty acids | 2.58 g | |||
| Cholesterol | 12.48 mg |
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 teaspoon lemon zest
- Nutmeg
- Cardamom
- ground cinnamon
- 1 teaspoon 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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