Directions:
- Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
- Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.09 Kcal (2035 kJ) | ||
| Calories from fat | 377.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.94g | 65% | |
|---|---|---|---|
| Cholesterol | 18.32mg | 6% | |
| Sodium | 279.29mg | 12% | |
| Potassium | 649.11mg | 14% | |
| Total Carbs | 27.32g | 9% | |
| Sugars | 15.61g | 62% | |
| Dietary Fiber | 8.64g | 35% | |
| Protein | 7.79g | 16% | |
| Vitamin C | 78.3mg | 130% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.6mg | 14% | |
| Calcium | 98.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 257.62 Kcal (1079 kJ) | ||
| Calories from fat | 200.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.23g | 65% | |
|---|---|---|---|
| Cholesterol | 9.71mg | 6% | |
| Sodium | 148.02mg | 12% | |
| Potassium | 344.02mg | 14% | |
| Total Carbs | 14.48g | 9% | |
| Sugars | 8.27g | 62% | |
| Dietary Fiber | 4.58g | 35% | |
| Protein | 4.13g | 16% | |
| Vitamin C | 41.5mg | 130% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.4mg | 14% | |
| Calcium | 52.2mg | 10% | |
* 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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