Well Plated · by Erin Clarke★ 4.8 (351)
Sautéed Brussels Sprouts
NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 16%
CARBS 13G30% OF CAL
6G FIBER3G SUGAR4G OTHER
FAT 11G60% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brussels sprouts sautéed in olive oil until crispy and caramelized, finished with balsamic vinegar, pine nuts, and parmesan. A quick vegetable side that is addictively crispy.
sideamerican🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 pound Brussels sprouts (trimmed and halved)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar or lemon juice
- 1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
- Chopped fresh herbs like parsley (cilantro or mint (optional))
- A handful of Parmesan (feta, or goat cheese (optional))
At a glance
PER SERVING · TIME 20M
CAL 8%·PRO 16%
CARBS 13G30% OF CAL
6G FIBER3G SUGAR4G OTHER
FAT 11G60% OF CAL
2G 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
- 5m
- Cook
- 15m
- Sodium
- 339mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 587mg
- Calcium
- 137mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.