Fit Foodie Finds · by Lee Funke★ 5.0 (3)
Roasted Brussel Sprout Salad
NUTRITION · PER SERVING50M COOK
CAL 12%·PRO 20%
CARBS 36G59% OF CAL
9G FIBER1G ADDED6G INTRINSIC20G OTHER7G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty roasted Brussels sprout salad with quinoa, chickpeas, and roasted vegetables tossed in a Dijon-balsamic vinaigrette. Nutritious enough for lunch or dinner.
mainamericansaladbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups brussels sprouts (halved)
- 1 large red onion (chopped)
- 15 oz. can garbanzo beans (drained and rinsed)
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup quinoa (dry)
- 1 cup water
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh oregano
- 1/8 teaspoon sea salt
At a glance
PER SERVING · TIME 50M
CAL 12%·PRO 20%
CARBS 36G59% OF CAL
9G FIBER1G ADDED6G INTRINSIC20G OTHER7G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT7G 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
- 20m
- Cook
- 30m
- Sodium
- 284mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 510mg
- Calcium
- 70mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.