Roasted Brussel Sprouts with Fennel

4.8
Average: 4.8 (5 votes)
(5 votes)
Roasted Brussel Sprouts with Fennel
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 37 min.
Ready in
Calories:
172
calories
Calories

Healthy, because

Even smarter

Nutritional values

Brussel sprouts add fiber and vitamin C to this dish while fennel provides calcium and magnesium.

This recipe is vegetarian as-is, but goes beautifully with some grilled chicken if you're looking for a more filling dish.

1 each contains
(Percentage of daily recommendation)
Calorie172 cal.(8 %)
Protein10 g(10 %)
Fat11 g(9 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage9.9 g(33 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin K311.2 μg(519 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.7 mg(50 %)
Folate221 μg(74 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C226 mg(238 %)
Potassium1,173 mg(29 %)
Calcium94 mg(9 %)
Magnesium51 mg(17 %)
Iron1.8 mg(12 %)
Iodine1 μg(1 %)
Zinc1.2 mg(15 %)
Saturated fatty acids1.1 g
Uric acid136 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
28 ozs Brussels sprouts
1 Fennel
4 Tbsps Canola oil
4 ozs Vegetable broth
salt
freshly ground peppers
1 pinch cinnamon
1 pinch Nutmeg
1 tsp lemon juice
How healthy are the main ingredients?
Brussels sproutsFennelsaltcinnamonNutmeg

Preparation steps

1.

Rinse the brussels sprouts, remove the outer leaves, and cut into halves or quarters. Make sure that the leaves remain attached to the stem. Rinse the fennel, wipe clean, remove the stalk, and julienne.

2.

Heat the oil in a large pan, and add the brussels sprouts and fennel. Sauté for 1-2 minutes, stirring occasionally. Add enough broth to cover the bottom of the pan. Cover, and cook for 5-7 minutes. Remove the lid, and cook another 2-3 minutes, or until the broth has evaporated completely. Season to taste with the salt, pepper, cinnamon, nutmeg, and lemon juice.

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