Sautéed Brussels Sprouts with Cranberries
Sautéed Brussels Sprouts with Cranberries - Ideal side dish: colorful mix full of vital substances
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.
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 310.4 μg | (517 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 228 mg | (240 %) | ||
| Potassium | 1,210 mg | (30 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 8 g |
Preparation steps
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.
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.
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.
