Directions:
- Prepare sprouts if using fresh.
- Julienne the pepeprs and onions. Finely chop the jalapeno (leave the seeds and membranes in if you like heat), Mince the garlic and dice the tomatoes.
- In a large pot of boiling salted water, cook the brussel sprouts until tender. Drain.
- In a large skillet, heat oil over medium-high heat; saute onions until almost translucent. Add red & green peppers, jalapeno & garlic and saute until softened.
- Add brussel sprouts to skillet and toss to coat. Add tomatoes, butter and vinegar. Season with salt and pepper and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.31 Kcal (462 kJ) | ||
| Calories from fat | 58.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 10% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 2% | |
| Sodium | 25mg | 1% | |
| Potassium | 449.59mg | 10% | |
| Total Carbs | 11.16g | 4% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 3.25g | 7% | |
| Vitamin C | 106.1mg | 177% | |
| Iron | 0.9mg | 5% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 74.47 Kcal (312 kJ) | ||
| Calories from fat | 39.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 10% | |
|---|---|---|---|
| Cholesterol | 4.12mg | 2% | |
| Sodium | 16.88mg | 1% | |
| Potassium | 303.51mg | 10% | |
| Total Carbs | 7.53g | 4% | |
| Sugars | 2.29g | 14% | |
| Dietary Fiber | 3.04g | 18% | |
| Protein | 2.2g | 7% | |
| Vitamin C | 71.6mg | 177% | |
| Iron | 0.6mg | 5% | |
| Calcium | 30.6mg | 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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