4 Serves
30 Mins
Thoroughly wash the Brussels sprouts, trim the stem ends, and remove any discolored outer leaves. Halve each sprout from stem to top and finely slice the shallot.
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Vitamin K
211 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
117 µg / 400 µgCalcium
75 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
573 mg / 4,700 mgSodium
393 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a small bowl, whisk together the honey, mustard, and three tablespoons of water until smooth. Set this glaze aside.
Heat the duck fat in a large skillet over medium heat. Add the sliced shallots and sauté until fragrant.
Add the halved Brussels sprouts to the skillet. Season with salt and black pepper, add one tablespoon of water, cover, and steam for 5 minutes.
Pour the prepared mustard-honey glaze over the sprouts and stir to coat. Continue cooking until the liquid reduces to a glaze and the sprouts are tender but vibrant, approximately 3 to 5 minutes.
Stir in the sliced chili peppers, toss to combine, and perform a final seasoning check with salt and black pepper before serving.
25
g95
g20
g
Yemeni
