Brussels sprouts, developed in Belgium in the 16th-century, and a member of the cabbage family, are loaded with vitamins, and a food of demonstrated effectiveness in cancer protection, in particular breast and prostate cancers. This way of preparing it does not only preserve such cancer-fighting properties, but is usually appreciated even by those who thought they didn't like brussels sprouts.
7 | Brussels sprouts, cut in half or quartered | 180 g | |
1/2 | shallots, finely chopped | 20 g | |
3 1/2 tsp | butter, unsalted | 16 g | |
2 tbsp | pine nuts [optional] | 16 g | |
1/2 cup | chicken broth | 125 mL | |
1/2 tbsp | marjoram, fresh, chopped | 4 g | |
2 tbsp | cream 15% | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (160 g)
Amount % Daily Value |
Calories 110 |
Fat 7 g 10 % |
Saturated
4.1 g
22 % |
Cholesterol 20 mg |
Sodium 190 mg 8 % |
Carbohydrate 10 g 3 % |
Fibre 4 g 17 % |
Sugars 2 g |
Net Carbs 6 g |
Protein 4 g |
Vitamin A 25 % |
Vitamin C 114 % |
Calcium 8 % |
Iron 19 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Fats | 1 ½ |
I am a big fan of the brussels sprouts, and this will now be added to my sprouts recipes - a winner!
Best brussel sprouts ever! I just add the shallots in the last 2-3 min rather than cooking them separately. Also next time I would use a bit less broth, and 3 T of cream rather than a 1/4 cup.
We love this recipe. Savory and delicious. Tried it at Xmas and it was a big hit. Not good as a leftover as the sprouts get too mushy.