Directions:
- Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
- Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
- Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.08 Kcal (1014 kJ) | ||
| Calories from fat | 157.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.49g | 27% | |
|---|---|---|---|
| Cholesterol | 20.26mg | 7% | |
| Sodium | 369.88mg | 15% | |
| Potassium | 609.31mg | 13% | |
| Total Carbs | 17.5g | 6% | |
| Sugars | 4.78g | 19% | |
| Dietary Fiber | 5.19g | 21% | |
| Protein | 7.24g | 14% | |
| Vitamin C | 74.5mg | 124% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.5mg | 14% | |
| Calcium | 73.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 96.97 Kcal (406 kJ) | ||
| Calories from fat | 63.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 27% | |
|---|---|---|---|
| Cholesterol | 8.12mg | 7% | |
| Sodium | 148.16mg | 15% | |
| Potassium | 244.07mg | 13% | |
| Total Carbs | 7.01g | 6% | |
| Sugars | 1.92g | 19% | |
| Dietary Fiber | 2.08g | 21% | |
| Protein | 2.9g | 14% | |
| Vitamin C | 29.9mg | 124% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1mg | 14% | |
| Calcium | 29.3mg | 7% | |
* 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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