4 Serves
25 Mins
Trim the stems from the Brussels sprouts and remove any damaged outer leaves. Halve each sprout lengthwise.
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Vitamin K
201 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
70 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
450 mg / 4,700 mgSodium
316 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
15 g / 50 gSaturated Fat
6 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a small bowl, whisk together the softened butter and honey until well combined.
Heat a wide skillet over medium heat. Add the honey-butter mixture and allow it to melt and bubble.
Place the Brussels sprouts in the skillet, cut-side down, in a single layer. Sear undisturbed for 8 to 10 minutes until the cut sides are golden brown and charred.
Season the sprouts with salt and red pepper flakes. Toss the sprouts to coat, then add the water and cover the skillet. Steam for 3 to 5 minutes until the sprouts are tender when pierced with a fork.
19
g22
g21
g
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