Two Peas & Their Pod · by Maria Lichty★ 4.7 (6)
Sautéed Brussels Sprouts with Lemon & Parmesan
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 12%
CARBS 12G33% OF CAL
6G FIBER4G OTHER3G TOTAL SUGAR
FAT 10G61% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brussels sprouts sautéed until golden and crispy, finished with lemon, garlic, parmesan, and hazelnuts. A flavorful side dish for any weeknight dinner.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1.5 pounds Brussels sprouts, (washed, trimmed, and cut in half)
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper, (to taste)
- 2 cloves garlic, (roughly chopped)
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped pecans or hazelnuts
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 12%
CARBS 12G33% OF CAL
6G FIBER4G OTHER3G TOTAL SUGAR
FAT 10G61% OF CAL
2G SAT8G 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
- 229mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 559mg
- Calcium
- 81mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.