Directions:
- Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
- Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)
- Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.35 Kcal (571 kJ) | ||
| Calories from fat | 89.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 15% | |
|---|---|---|---|
| Cholesterol | 6mg | 2% | |
| Sodium | 136.97mg | 6% | |
| Potassium | 354.28mg | 8% | |
| Total Carbs | 8.56g | 3% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 4.52g | 9% | |
| Vitamin C | 78.2mg | 130% | |
| Iron | 0.9mg | 5% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 123.32 Kcal (516 kJ) | ||
| Calories from fat | 80.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 15% | |
|---|---|---|---|
| Cholesterol | 5.43mg | 2% | |
| Sodium | 123.88mg | 6% | |
| Potassium | 320.42mg | 8% | |
| Total Carbs | 7.74g | 3% | |
| Sugars | 1.72g | 8% | |
| Dietary Fiber | 3.28g | 15% | |
| Protein | 4.09g | 9% | |
| Vitamin C | 70.7mg | 130% | |
| Iron | 0.8mg | 5% | |
| Calcium | 75.4mg | 8% | |
* 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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