Directions:
- Cook sprouts in a large pot of boiling water for 10 minutes.
- Add carrots and cook for another 4 minutes.
- Drain above.
- In a large skillet heat butter with brown sugar and lemon juice.
- Add sprouts and carrots and cook, stirring, about 5 minutes, or until vegetables are glazed.
- Taste for salt and pepper.
- Toss with chives and toasted almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.94 Kcal (959 kJ) | ||
| Calories from fat | 161.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 28% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 49.42mg | 2% | |
| Potassium | 514.57mg | 11% | |
| Total Carbs | 14.78g | 5% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 5.44g | 11% | |
| Vitamin C | 69.8mg | 116% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.2mg | 7% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 154.9 Kcal (649 kJ) | ||
| Calories from fat | 109.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 28% | |
|---|---|---|---|
| Cholesterol | 20.66mg | 10% | |
| Sodium | 33.44mg | 2% | |
| Potassium | 348.16mg | 11% | |
| Total Carbs | 10g | 5% | |
| Sugars | 3.87g | 23% | |
| Dietary Fiber | 3.71g | 22% | |
| Protein | 3.68g | 11% | |
| Vitamin C | 47.2mg | 116% | |
| Vitamin A | 0.4mg | 17% | |
| Iron | 0.8mg | 7% | |
| Calcium | 55mg | 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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