Directions:
- Heat a large sauté pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
- Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.
- Serves 4 for a main dish or 6-8 as a side dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.78 Kcal (405 kJ) | ||
| Calories from fat | 50.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 9% | |
|---|---|---|---|
| Cholesterol | 7.52mg | 3% | |
| Sodium | 98.68mg | 4% | |
| Potassium | 283.14mg | 6% | |
| Total Carbs | 9.2g | 3% | |
| Sugars | 3.19g | 13% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 39.6mg | 66% | |
| Iron | 0.5mg | 3% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 69.92 Kcal (293 kJ) | ||
| Calories from fat | 36.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 9% | |
|---|---|---|---|
| Cholesterol | 5.44mg | 3% | |
| Sodium | 71.29mg | 4% | |
| Potassium | 204.55mg | 6% | |
| Total Carbs | 6.65g | 3% | |
| Sugars | 2.31g | 13% | |
| Dietary Fiber | 1.79g | 10% | |
| Protein | 2.51g | 7% | |
| Vitamin C | 28.6mg | 66% | |
| Iron | 0.4mg | 3% | |
| Calcium | 23.9mg | 3% | |
* 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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