Sautéed Sprouts with Bacon and Chestnuts
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 23 min.
Ready in
Calories:
521
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.2 g | (77 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 413.1 μg | (689 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 356 μg | (119 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 339 mg | (357 %) | ||
| Potassium | 2,239 mg | (56 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ½ cups Brussels sprouts (rinsed and trimmed)
- salt (to taste)
- 8 slices Bacon (coarsely chopped)
- 2 ¼ cups peeled, roasted Chestnuts (may substitute jarred chestnuts)
- ½ cup water
- freshly ground Black pepper (to taste)
Preparation steps
1.
Cook Brussels sprouts in large pot of boiling salted water until tender-crisp, about 4 minutes. Drain well.
2.
Sauté chopped bacon in heavy large skillet over medium-high heat until crispy, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain.
3.
Heat bacon drippings in skillet over medium-high heat. Add Brussels sprouts and chestnuts and sauté until Brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until Brussels sprouts are tender and most of liquid is absorbed, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve.
