Try this Sauteed Brussels Sprouts with Hazelnuts recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375. Spread the hazelnuts on a baking sheet and bake until golden 6 to 8 minutes. Let cool, then chop.
Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.
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Serving Size: 1 Serving (785g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 737 | ||
Calories from Fat: 340 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 26.7g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 757.4mg | 26 % | |
Potassium 3043.7mg | 80 % | |
Total Carbohydrate 90.8g | 27 % | |
Dietary Fiber 29.6g | 118 % | |
Sugars, other 61.2g | ||
Protein 29.4g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 737
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