Family Food on the Table · by Kathryn Doherty
Brussels Sprouts with Pecans and Pomegranates
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 11%
CARBS 14G38% OF CAL
7G FIBER0G ADDED0G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 10G59% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded Brussels sprouts sautéed with pecans and pomegranate. A sophisticated side that's both quick to make and perfect for the holidays.
sideamericansalad🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons extra-virgin olive oil
- 1 lb. Brussels sprouts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup chopped pecans
- 1/4 cup pomegranate arils
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 11%
CARBS 14G38% OF CAL
7G FIBER0G ADDED0G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 10G59% OF CAL
1G SAT9G 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
- 5m
- Sodium
- 175mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 593mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 175MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.