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Sweetly SautéEd Brussels Sprouts Recipe

Looking for an easy Sweetly Sautéed Brussels Sprouts recipe? Learn how to make Sweetly Sautéed Brussels Sprouts using healthy ingredients.


Submitted by shrinkingkitchen

Makes 4 servings



Brussels sprouts won't get a bad rap after you serve this dish!

Recipe Ingredients for Sweetly Sautéed Brussels Sprouts

16 ounces Brussels Sprouts, quartered
1/8 cup sliced shallot
1 tablespoon olive oil
2 tablespoons toasted walnuts, chopped
1 tablespoon brown sugar

Recipe Directions for Sweetly Sautéed Brussels Sprouts

  1. Wash and quarter Brussels sprouts (peel off any yucky outside leaves).

  2. Peel and thinly slice shallot.

  3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

  4. Toss in shallots and cook for 1-2 minutes, until tender.

  5. Add Brussels sprouts and 1 tablespoon of brown sugar to the pan, and cook for 15-20 minutes, stirring occasionally, but not too much because you want them to hold together and get a little caramelized.

  6. In the last minute, toss in 2 tablespoons of toasted, chopped walnuts (or pecans) and stir.

  7. Serve. Enjoy. And feel the love for the Brussels sprouts.

Categories

Side Dish

Nutrition Facts
Serving Size 127.9g
Amount Per Serving
Calories
115
Calories from Fat
54
% Daily Value*
Total Fat
6.0g
9%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
30mg
1%
Potassium
481mg
14%
Total Carbohydrates
13.6g
5%
Dietary Fiber
4.6g
18%
Sugars
4.7g
Protein
4.9g
Vitamin A 18% Vitamin C 161%
Calcium 5% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in thiamin
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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