Directions:
- Preheat oven to 425°.
- Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and pepper. Bake on a 15- x 10- x 1-inch jellyroll pan at 425° for 18 minutes or until Brussels sprouts are tender and outer leaves are golden brown and slightly crispy, stirring halfway through.
- Heat remaining 1 tablespoon butter and oil in skillet over medium heat. Sauté shallots for 2 minutes or until translucent and cooked through. Add vinegar; reduce heat to low, and cook 1 minute. Stir in mustard and cream; bring to a low boil. Let simmer and reduce about 5 minutes or until sauce is thick and creamy. Toss Brussels sprouts with parsley, and drizzle half the warm sauce over the top. Serve remaining sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1502.61 Kcal (6291 kJ) | ||
| Calories from fat | 945.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.1g | 162% | |
|---|---|---|---|
| Cholesterol | 191.49mg | 64% | |
| Sodium | 1625.91mg | 68% | |
| Potassium | 4431.25mg | 94% | |
| Total Carbs | 123.3g | 41% | |
| Sugars | 35.97g | 144% | |
| Dietary Fiber | 43.7g | 175% | |
| Protein | 36.92g | 74% | |
| Vitamin C | 799.9mg | 1333% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 12.1mg | 67% | |
| Calcium | 557.1mg | 56% | |
| Amount Per 100 g | |||
| Calories | 109.51 Kcal (458 kJ) | ||
| Calories from fat | 68.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 162% | |
|---|---|---|---|
| Cholesterol | 13.96mg | 64% | |
| Sodium | 118.49mg | 68% | |
| Potassium | 322.93mg | 94% | |
| Total Carbs | 8.99g | 41% | |
| Sugars | 2.62g | 144% | |
| Dietary Fiber | 3.18g | 175% | |
| Protein | 2.69g | 74% | |
| Vitamin C | 58.3mg | 1333% | |
| Iron | 0.9mg | 67% | |
| Calcium | 40.6mg | 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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