Directions:
- Cut the bottom stems off and peel off any bruised or wilted leaves. Cut an x into the stem end (this helps them become a bit more tender during cooking). Cut each sprout in half.
- In a saucepan, bring 2 quarts water to a boil. Add 1 tbls. of the salt and the Brussels sprouts. Cook about 10 minutes, or tender when pierced with a knife.
- Melt the butter in a large saute pan over medium high heat and cook until golden brown. Add the sprouts. Cook for 10 minutes, constantly stirring until well caramelized on all sides.
- Remove from heat, then add the capers, lemon juice, pepper, and the 1 teaspoons salt. Sprinkle with the Parmesan cheese. Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.13 Kcal (227 kJ) | ||
| Calories from fat | 23.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 4% | |
|---|---|---|---|
| Cholesterol | 6.74mg | 2% | |
| Sodium | 185.83mg | 8% | |
| Potassium | 269.18mg | 6% | |
| Total Carbs | 6.38g | 2% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 2.44g | 5% | |
| Vitamin C | 58.5mg | 97% | |
| Iron | 0.7mg | 4% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.85 Kcal (301 kJ) | ||
| Calories from fat | 30.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 4% | |
|---|---|---|---|
| Cholesterol | 8.94mg | 2% | |
| Sodium | 246.65mg | 8% | |
| Potassium | 357.27mg | 6% | |
| Total Carbs | 8.47g | 2% | |
| Sugars | 1.88g | 6% | |
| Dietary Fiber | 3.7g | 11% | |
| Protein | 3.24g | 5% | |
| Vitamin C | 77.6mg | 97% | |
| Iron | 1mg | 4% | |
| Calcium | 54.8mg | 4% | |
* 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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