Pan Roasted Brussel Sprouts with Almonds
Pan Roasted Brussel Sprouts with Almonds - Savory and a touch of honey
Healthy, because
Even smarter
Nutritional values
This low-calorie dish is brimming with fiber from the brussel sprouts, which helps support a healthy digestive system, as well as antioxidants and protein from the almonds.
Add some grilled chicken or salmon to this dish for an extra serving of protein.
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 402.3 μg | (671 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 267 μg | (89 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 288 mg | (303 %) | ||
| Potassium | 1,361 mg | (34 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 36 ozs Brussels sprouts
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 3 ½ ozs dry white wine
- salt
- freshly ground peppers
- 3 ozs almonds
- 2 Tbsps freshly chopped Basil
- 2 Tbsps freshly chopped parsley
- 2 Tbsps Sherry vinegar
- ½ tsp honey
Preparation steps
Rinse the Brussel sprouts, trim and halve. Peel onion and garlic and chop finely. Heat the oil in a large frying pan and sauté the onion with the garlic until soft. Add the Brussel sprouts and cook 2-3 minutes.
Pour in the wine, cover and cook 6-8 minutes over medium heat. Then season with salt and pepper, stir in the almonds and cook until the liquid is almost evaporated and Brussel sprouts are al dente, 2-3 minutes more.
Add the herbs, vinegar and honey and mix well. Season with salt and pepper and serve.
