Directions:
- Wash brussels sprouts; remove discolored leaves. Trim ends, and cut in half lengthwise. Cut larger pieces of carrot in half lengthwise, if desired.
- Place brussels sprouts and carrots in a large roasting pan. Combine olive oil and remaining ingredients; pour over vegetables, and toss well. Cover and bake at 425° for 20 minutes. Uncover, and roast 25 minutes or until vegetables are tender and well browned, stirring twice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.38 Kcal (780 kJ) | ||
| Calories from fat | 84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 14% | |
|---|---|---|---|
| Sodium | 287.76mg | 12% | |
| Potassium | 850.81mg | 18% | |
| Total Carbs | 23.17g | 8% | |
| Sugars | 8.4g | 34% | |
| Dietary Fiber | 8.54g | 34% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 134mg | 223% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.6mg | 9% | |
| Calcium | 92.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 76.37 Kcal (320 kJ) | ||
| Calories from fat | 34.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 14% | |
|---|---|---|---|
| Sodium | 117.91mg | 12% | |
| Potassium | 348.61mg | 18% | |
| Total Carbs | 9.49g | 8% | |
| Sugars | 3.44g | 34% | |
| Dietary Fiber | 3.5g | 34% | |
| Protein | 2.2g | 11% | |
| Vitamin C | 54.9mg | 223% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 0.6mg | 9% | |
| Calcium | 37.7mg | 9% | |
* 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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