Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (6)
Sautéed Brussels Sprouts
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 11%
CARBS 12G46% OF CAL
6G FIBER0G ADDED3G INTRINSIC4G OTHER3G TOTAL SUGAR
FAT 5G45% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-sautéed Brussels sprouts until tender and caramelized, finished with lemon, Parmesan, and fresh herbs. A simple, elegant side dish that works for weeknight dinners or holiday tables.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound Brussels sprouts (halved)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Freshly ground black pepper
- Lemon wedge (for squeezing)
- Flaky sea salt
- Grated Parmesan cheese (or Vegan Parmesan, optional)
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 11%
CARBS 12G46% OF CAL
6G FIBER0G ADDED3G INTRINSIC4G OTHER3G TOTAL SUGAR
FAT 5G45% OF CAL
1G SAT4G 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
- 5m
- Cook
- 20m
- Sodium
- 288mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 552mg
- Calcium
- 78mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.