Try this Sauteed Brussels Sprouts with Poppy Seeds recipe, or contribute your own.
Suggest a better descriptionIn a food processor fitted with the slicing disk, slice the Brussels sprouts
In a large skillet, het the oil over medium-high heat. Add the shallot and cook, stirring often, until beginning to soften, 2 to 3 minutes.
Add the brussels sprouts, 1 1/2 teaspoons alt, and 1/2 teaspoon pepper to the skillet and cook, tossing often, until the brussels sprouts are tender, 4-6 minutes. Remove from heat and stir in the vinegar and poppy seeds.
Slice the brussels sprouts up to 2 days in advance; refrigerate, covered.
On Thanksgiving Day: Proceed with the recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 56 | ||
Calories from Fat: 18 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.1mg | 1 % | |
Potassium 343.2mg | 9 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 4.8g | ||
Protein 3.1g | 4 % | |
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: 56
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