Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
326
Calories
6g
Protein
17g
Fat
42g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 T Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- ¼ C Walnuts, toasted
- 4 T lemon juice
- 2 tablespoons fresh chives
- 1 teaspoon maple syrup
- 1 tablespoon Dijon mustard
- Salt/pepper, to taste
- 1 pound Brussels Sprouts, shaved
- ½ Red onion, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thevintagemixer ·
Recipe sourced from
openrecipes