Directions:
- Remove discolored leaves from brussels sprouts. Cut off stem ends; cut in half lengthwise.Place brussels sprouts and carrots in a large roasting pan. Combine olive oil and next 4 ingredients; pour over vegetables, tossing to coat.Cover and bake at 425° for 20 minutes. Uncover and bake 25 minutes or until tender.Stir together jelly and 2 tablespoons hot water; pour over vegetables, tossing to coat. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1196.59 Kcal (5010 kJ) | ||
| Calories from fat | 504.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.05g | 86% | |
|---|---|---|---|
| Sodium | 2897.66mg | 121% | |
| Potassium | 5128.02mg | 109% | |
| Total Carbs | 159.35g | 53% | |
| Sugars | 68.16g | 273% | |
| Dietary Fiber | 51.69g | 207% | |
| Protein | 32.41g | 65% | |
| Vitamin C | 804.1mg | 1340% | |
| Vitamin A | 4.9mg | 163% | |
| Iron | 9.7mg | 54% | |
| Calcium | 563.8mg | 56% | |
| Amount Per 100 g | |||
| Calories | 78.3 Kcal (328 kJ) | ||
| Calories from fat | 33.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 86% | |
|---|---|---|---|
| Sodium | 189.6mg | 121% | |
| Potassium | 335.54mg | 109% | |
| Total Carbs | 10.43g | 53% | |
| Sugars | 4.46g | 273% | |
| Dietary Fiber | 3.38g | 207% | |
| Protein | 2.12g | 65% | |
| Vitamin C | 52.6mg | 1340% | |
| Vitamin A | 0.3mg | 163% | |
| Iron | 0.6mg | 54% | |
| Calcium | 36.9mg | 56% | |
* 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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