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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 2 servings |
||
| Calories 129 | ||
| Calories from Fat 104 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 17% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 102mg | 4% | |
| Potassium 282mg | 8% | |
| Total Carbohydrate 6.3g | 2% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 4.1g | ||
| Protein 1.8g | 3% | |
Alton Brown's Brussels Sprouts With Pecans and Cranberries
From: Moki
On Jul 1, 2009
so good. I like to cook it until it gets brown. My picky family will even eat it.
From: Nate!
On Jun 26, 2009
Followed the recipe as posted and modified slightly. I added a splash of dry white wine in the last minute of cooking and topped with toasted pine nuts and it turned out great! The wine adds a little zip to the flavor.
From: MarieAlice
On Jun 18, 2004
I make this all the time. It's delicious. I like mine with carmelized edges. Sometimes I mix it with cooked egg noodles and top it with grated parmesan cheese. It's absolutley fabulous that way.
From: Silence_Is_Golden
On Jun 19, 2004
This is THE recipe for cabbage! I am overzealous with the butter & salt and pepper..MMM simplicity at its best!
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