<< recipes

Pan-fried Brussels sprouts and carrots | 1

This dish of sautéed carrots and Brussels sprouts with garlic is best enjoyed hot.

Vegetarian Vegan Carrot Cabbage Public
Course: Side dish
Preparation time: 30 minutes
Cooking time: 15 minutes
Cost per serving: 0,63 €
Energy: 132 kcal / serving

Instructions

  • 1.   Cut and separate the leaves of the Brussels sprouts to facilitate cooking. Be careful, once separated, the sprouts are more voluminous!
  • 2.   Slice the onions and sauté them in a large skillet over medium heat. Once the onions are soft, add the crumbled bouillon, salt, pepper, and coriander. Let simmer for 5 minutes over low heat.
  • 3.   Peel and slice the carrots into thin strips. Add them, along with the separated Brussels sprouts.
  • 4.   Once all the vegetables are combined, cook over high heat for 1 minute, then add 30 cl of water, chives, cover, and reduce to low heat.
  • 5.   Serve hot as a side dish with meat or fish.

Ingredients for servings

  • 500 g of Brussels sprout
  • 2 onions
  • 4 carrots
  • 1 teaspoon of ground coriander
  • 1 tablespoon of chives
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    132 kcal
    7 %
  • Fat
    4,33 g
    6 %
  • of which saturated
    0,72 g
    4 %
  • Carbohydrates
    15,21 g
    6 %
  • of which sugar
    ?
    ?
  • Protein
    6,04 g
    12 %
  • Fibers
    7,72 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.