Festive Side Dishes
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 19.2 g | (64 %) |
more nutritional values
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 495.9 μg | (827 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 338 μg | (113 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 344 mg | (362 %) | ||
| Potassium | 2,117 mg | (53 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the Brussels sprouts
- 5 cups Brussels sprouts
- 1 pinch salt
- 2 Tbsps butter
- salt
- freshly ground peppers
Preparation steps
1.
Put the Brussels sprouts in a pan and just cover with water. Add the salt, cover and bring to a boil. Reduce the heat and simmer for 5-6 minutes until the sprouts are tender. Drain well.
2.
Add the butter, salt and pepper to taste and toss well to coat.
3.
For the carrot batons: put the carrots in a pan and just cover with water. Add the salt and sugar cover and bring to a boil. Reduce the heat and simmer for 5-6 minutes until the carrots are almost, but not quite tender
4.
Add the butter and pepper and cook uncovered, until the remaining liquid has evaporated and the carrots are coated with butter. Add the parsley and toss well to coat.
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