4 Serves
21 Mins
Wash the Brussels sprouts thoroughly and trim away any damaged or tough outer leaves.
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Vitamin K
202 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
239 µg / 400 µgCalcium
270 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
217 mg / 420 mgPhosphorus
229 mg / 1,250 mgPotassium
1349 mg / 4,700 mgSodium
1145 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
12 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and boil for 4 minutes until tender yet crisp.
Drain the sprouts using a colander, then halve them using a knife.
Return the saucepan to the stove over medium heat and melt the butter. Add the minced garlic and sauté briefly until fragrant.
Add the halved Brussels sprouts to the pan, tossing them to coat in the garlic butter. Stir in the bacon bits and season with garlic pepper, salt, and black pepper to taste.
Finish with a squeeze of fresh lemon juice and serve immediately, garnished with toasted almond flakes if desired.
16
g76
g15
g
