Sheet Pan Brussels Sprouts
Sheet Pan Brussels Sprouts - It pairs perfectly with sourdough bread
Healthy, because
Even smarter
Nutritional values
The typical smell of onions comes from sulfur-containing essential oils. They can inhibit bacteria in the mouth and intestines. Walnuts are a good source of vitamin E, which prevents disturbances in fat metabolism and acts as a cell protector. The glucosinolates from Brussels sprouts keep free radicals from damaging the body's cells.
Brussels sprouts on a tray also taste good with other fruity components: How about diced apples or pears, for example? The walnut kernels can be replaced with almonds or hazelnuts as desired.
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 315.2 μg | (525 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 244 μg | (81 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 230 mg | (242 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 28 ozs Brussels sprouts
- salt
- 2 onions
- peppers
- 2 Tbsps olive oil
- 8 ozs red Grape
- 4 Tbsps walnut kernels (roughly chopped)
- 3 Tbsps Pomegranate seed
Preparation steps
Clean Brussels sprouts, wash, cut crosswise at the stalk and cook in boiling salted water for about 5 minutes. Then drain, rinse and leave to drain. At the same time, peel onions and dice finely.
Spread everything together on a baking tray, season with salt and pepper, and drizzle with oil. Cook in a preheated oven at 200 °C / 400 °F for approx. 10 minutes.
In the meantime, wash, sort and pat dry grapes. After 10 minutes, mix with the vegetables on the tray, add 2-3 tablespoons of water and cook in the oven for 10 minutes.
Coarsely chop walnuts. Serve Brussels sprouts from the tray sprinkled with walnuts and pomegranate seeds.
