Directions:
- Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid; sprinkle with salt and pepper and bring to a boil.
- Cover and adjust heat so the mixture simmers; cook until the sprouts are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.
- Uncover and increase heat to boil off all the liquid so that the vegetables become glazed and eventually browned; resist the urge to stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over.
- It is ok if some sides are more well done that others; taste and adjust the seasonings, then serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.74 Kcal (966 kJ) | ||
| Calories from fat | 77.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 4677.02mg | 195% | |
| Potassium | 443.58mg | 9% | |
| Total Carbs | 31.33g | 10% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 3.51g | 7% | |
| Vitamin C | 96.4mg | 161% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 150.22 Kcal (629 kJ) | ||
| Calories from fat | 50.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 13% | |
|---|---|---|---|
| Cholesterol | 14.91mg | 8% | |
| Sodium | 3044.93mg | 195% | |
| Potassium | 288.79mg | 9% | |
| Total Carbs | 20.4g | 10% | |
| Sugars | 1.48g | 9% | |
| Dietary Fiber | 2.95g | 18% | |
| Protein | 2.28g | 7% | |
| Vitamin C | 62.7mg | 161% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 6% | |
| Calcium | 32.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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