Naturally Ella · by Erin Alderson★ 4.3
Balsamic Roasted Brussels Sprouts with Polenta
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 22%
CARBS 59G58% OF CAL
12G FIBER1G ADDED15G INTRINSIC31G OTHER15G TOTAL SUGAR
FAT 16G35% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted brussels sprouts and red onion with balsamic vinegar served over creamy polenta and topped with walnuts. An earthy, satisfying vegetarian main.
main🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup water
- 1 cup low-sodium vegetable broth
- ½ cup medium-grind, dry polenta (not the tube!)
- 1 tablespoon butter
- salt and pepper, to taste
- ½ pound Brussels sprouts
- 1/4 medium red onion, thinly sliced
- 2 teaspoons olive Oil
- Pinch of salt
- Pinch of black pepper
- ½ cup balsamic vinegar
- 2 tablespoons chopped toasted walnut pieces
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 22%
CARBS 59G58% OF CAL
12G FIBER1G ADDED15G INTRINSIC31G OTHER15G TOTAL SUGAR
FAT 16G35% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 704mg
- Total sugar
- 15g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 900mg
- Calcium
- 102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 704MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.