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Picture of Roasted Brussels Sprouts and Shallots With Balsamic Vinegar Recipe
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1458 kcal 73 %
  • Fat 60 g 92 %
  • Saturated 9 g 43 %
  • Carbs 212 g 71 %
  • Fiber 69 g 274 %
  • Protein 59 g 118 %
  • Cholesterol 0 mg 0 %
  • Sodium 4497 mg 187 %
  • Calcium 787 mg 79 %
  • Magnesium 428 mg 102 %
  • Potassium 7011 mg 149 %
  • Iron 26 mg 144 %
  • Zinc 8 mg 70 %
  • Phosphorus 1242 mg 177 %
  • Vitamin A 519 µg 58 %
  • Vitamin C 1195 mg 1328 %
  • Thiamin (B1) 2 mg 182 %
  • Riboflavin (B2) 1 mg 102 %
  • Niacin (B3) 11 mg 70 %
  • Vitamin B6 5 mg 358 %
  • Folate equivalent (total) 994 µg 249 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 20 mg 134 %
  • Vitamin K 2455 µg 2046 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Brussels Sprouts and Shallots With Balsamic Vinegar Recipe

Ingredients

  • 3 pounds (1.4kg) Brussels sprouts, bottoms trimmed, outer leaves removed, split in half (see note)
  • 8 medium shallots, sliced thinly
  • 1/4 cup (60ml) extra-virgin olive oil (see note)
  • Diamond brand kosher salt and freshly ground black pepper
  • 2 tablespoons (30ml) balsamic vinegar

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