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Brussels Sprouts with Shallots and Mustard

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.9436
Energy (kCal)1204.1199
Carbohydrates (g)108.7186
Total fats (g)80.2409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk oil, vinegar & mustard together. | 2. Toss with vegetables & season to taste. | 3. Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned. | 4. Melt butter in a large skillet & stir in veggies. | 5. Add stock& bring to a boil; reduce until stock thickens & sprouts glisten. | 6. Sprinkle with dill. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    dijon mustard 1 tablespoon - - - -
    shallot 8 halved peeled - - - -
    brussels sprout 2 lbs trimmed cut 390.0899 81.1931 30.6629 2.7216
    salt black pepper ground - - - -
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    broth 1 cup 11.75 3.008 0.0 0.0
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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