Seasonal Kitchen

Sautéed Brussels Sprouts with Cranberries

and rosemary almonds
5
Average: 5 (2 votes)
(2 votes)
Sautéed Brussels Sprouts with Cranberries

Sautéed Brussels Sprouts with Cranberries - Ideal side dish: colorful mix full of vital substances

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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
295
calories
Calories

Healthy, because

Even smarter

Nutritional values

Especially in the cold season we benefit from vitamin C and bitter substances from cranberries and Brussels sprouts The ascorbic acid is needed for the formation of collagen in the tissues and has an antioxidant effect; the bitter substances stimulate digestion and positively affect blood lipid levels.

If you prefer to enjoy this Brussels sprouts with cranberries recipe as a vegetarian, replace the turkey bacon with finely diced feta. It becomes vegan with tofu cubes.

1 serving contains
(Percentage of daily recommendation)
Calorie295 kcal(14 %)
Protein20 g(20 %)
Fat19 g(16 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage11.9 g(40 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E7.5 mg(63 %)
Vitamin K310.4 μg(517 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.9 mg(64 %)
Folate216 μg(72 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C228 mg(240 %)
Potassium1,210 mg(30 %)
Calcium99 mg(10 %)
Magnesium96 mg(32 %)
Iron2.9 mg(19 %)
Iodine3 μg(2 %)
Zinc2.2 mg(28 %)
Saturated fatty acids2.1 g
Uric acid182 mg
Cholesterol11 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
28 ½ ozs Brussels sprouts
salt
3 ½ ozs Bacon
1 large Red onion
1 sprig rosemary
2 ozs Cranberry (fresh or frozen)
3 Tbsps olive oil
4 ozs almonds
peppers
How healthy are the main ingredients?
Brussels sproutsalmondCranberryolive oilrosemarysalt

Preparation steps

1.

Clean, wash and halve Brussels sprouts and cook in boiling salted water for 8-10 minutes until al dente; then drain, rinse and drain. In the meantime, cut bacon into thin strips. Peel onion, halve and cut into strips. Wash rosemary, shake dry, pluck needles and chop coarsely. Wash cranberries and drain well or allow to defrost.

2.

Heat half of the oil in a frying pan. Sauté almonds with rosemary for 5 minutes over medium heat. Add the cranberries and sauté for another 5 minutes. Then remove everything from the pan and set aside.

3.

Heat the remaining oil in the pan. Fry bacon strips in it for 3 minutes over medium heat. Add onion strips and sauté while stirring. Then add Brussels sprouts and sauté for 3 minutes. Season Brussels sprouts pan with salt and pepper and serve with cranberries and rosemary almonds.