Try this Brussels Sprouts with Lemon and Pecorino recipe, or contribute your own.
Suggest a better descriptionRemove outer leaves of Brussels sprouts and cut each sprout in half down the center of the stem. Lay sprouts on cut sides and slice crosswise into thin strips.
In a large skillet, heat butteer over medium heat. Saute shallots for 6-7 minutes or until caramelized. Add Brussels sprouts and cook, stirring occasionally, for an additional 3 minutes. Stir in chicken stock and continue cooking for 4-5 minutes until sprouts are tender.
Stir in lemon juice, cheese, and nuts; season with salt and pepper to taste.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 113 | ||
Calories from Fat: 39 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 66.8mg | 2 % | |
Potassium 661.5mg | 17 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 10.8g | ||
Protein 5.6g | 8 % | |
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: 113
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