Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Rosemary Brussels Sprouts Recipe
Nov 22, 2010 @ 12:31 PM
Posted by
Daily Value: 8%
Servings: 2
Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 162Daily Value: 8%
Servings: 2
Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 8g | 12% |
| Saturated | 1g | 6% |
| Carbs | 21g | 7% |
| Fiber | 9g | 37% |
| Sugars | 5g | 0% |
| Protein | 8g | 16% |
| Sodium | 462mg | 19% |
| Calcium | 107mg | 11% |
| Magnesium | 56mg | 14% |
| Potassium | 909mg | 26% |
| Iron | 3mg | 19% |
| Zinc | 1mg | 7% |
| Vitamin A | 1787IU | 36% |
| Vitamin C | 193mg | 322% |
| Thiamin (B1) | 0mg | 20% |
| Riboflavin (B2) | 0mg | 12% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 24% |
| Folic Acid (B9) | 141µg | 35% |
| Vitamin E | 3mg | 15% |
| Vitamin K | 407µg | 508% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Popular Recipes
Yasmin Fahr
This easy and tasty recipe will convert any Brussels sprouts disbelievers. Steaming cuts down on the total cooking time (and gets rid of some of the stinky smell), while pan-roasting them in a rosemary-infused olive oil gives them a crispy exterior and tons of flavor.
INGREDIENTS
- 1 pound Brussels sprouts*, stems trimmed and cut in half
- 1 tablespoon olive oil, plus more if needed
- 1 sprig of rosemary, de-stemmed and roughly chopped
- Pinch of red chile flakes (optional)
- Salt, to taste
- Pepper, to taste
DIRECTIONS
Heat a pot of water until boiling or use a microwave to steam. When the water is ready, use a steaming basket to steam the Brussels sprouts until just tender.
Then heat the oil in a large pan with the rosemary, over medium-high heat. When hot, add the Brussels sprouts and season, moving them around with a wooden spoon to incorporate them with the rosemary-infused olive oil. Lower the heat to medium, and cook for about 5-7 minutes, or until they've reached desired level of tenderness. (I like mine a little soft inside with a slightly firm exterior). Season again as needed and serve.
Recipe Details
Total time: 30 minutes
Serves 2-3 people as a side dish.
*Note: The recipe can easily be doubled or tripled, but you may need to work in batches when cooking.
Servings: 2
