Try this Spicy Brussels Sprouts and Carrots recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 Tablespoon cooking liquid. In a bowl, combine mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrots: toss to coat.
Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350 degrees F for 11--13 minutes or until lightly browned. Sprinkle with parsley.
I usually quadruple the recipe.
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 268 | ||
Calories from Fat: 121 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 18.1mg | 6 % | |
Sodium 371.7mg | 13 % | |
Potassium 581.6mg | 15 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 28.8g | ||
Protein 4.2g | 6 % | |
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: 268
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