Directions:
- Bring a medium saucepan of salted water to boil. Add Brussels sprouts, artichoke and carrot; boil for 5 minutes, then strain and pat dry with a paper towel. Halve Brussels sprouts.
- In a medium skillet, heat oil and sage over medium heat for 1 minute. Add blanched vegetables and cook, stirring occasionally, for 10 minutes.
- Remove from heat, add walnuts and stir to combine. Season with salt and pepper to taste. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.1 Kcal (1315 kJ) | ||
| Calories from fat | 171.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.06g | 29% | |
|---|---|---|---|
| Sodium | 194.26mg | 8% | |
| Potassium | 1155.24mg | 25% | |
| Total Carbs | 31.39g | 10% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 13.45g | 54% | |
| Protein | 11.15g | 22% | |
| Vitamin C | 100.7mg | 168% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 2.7mg | 15% | |
| Calcium | 129.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 98.02 Kcal (410 kJ) | ||
| Calories from fat | 53.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 29% | |
|---|---|---|---|
| Sodium | 60.62mg | 8% | |
| Potassium | 360.49mg | 25% | |
| Total Carbs | 9.8g | 10% | |
| Sugars | 2.16g | 28% | |
| Dietary Fiber | 4.2g | 54% | |
| Protein | 3.48g | 22% | |
| Vitamin C | 31.4mg | 168% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.8mg | 15% | |
| Calcium | 40.4mg | 13% | |
* 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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