Tag Archives: Brussels Sprouts

Diet Nutritional

The Diet Nutritional Plan: How to Roast Vegetables Like a Pro

Leave a comment

If you know how to roast vegetables, you’ll be able to make them taste as if they have been fried. I’ll jump right to it. Here are the simple steps:

1. Pick your vegetable. It should be solid ex: Asparagus, Beans, Brussels Sprouts, Peppers, Onions, Root Vegetables, Squash, etc.

2. Cut the vegetables into uniform pieces, that are some what thick.

3. Preheat the oven at 400 degrees.

4. Spray a pan lightly with PAM spray.

5.  Lay the vegetables on the pan, in a single layer.

6. Roast the vegetables for 10 minutes.

7. Flip the vegetables and put back on a single layer.

8. Cook the vegetables for an additional 10 minutes, til brown.
Continue reading The Diet Nutritional Plan: How to Roast Vegetables Like a Pro →

Diet Nutritional

Brussels Sprouts with Lemon and Pistachios

Leave a comment
Diet Nutritional Stats Brussels Sprouts with Lemon and Pistachios
Serving Size 136 g
Amount Per Serving
Calories 143 Calories from Fat 86
% Daily Value
Total Fat 9.5g 15%
Saturated Fat 1.0g 5%
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrates 12.7g 4%
Dietary Fiber 5.0g 20%
Sugars 3.1g
Protein 5.1g
Vitamin A 19% Vitamin C 171% Iron 10% Calcium 6%
  1. 3 tablespoons grape seed oil
  2. 1 tablespoon minced shallot
  3. 1 1/2 lbs large brussels sprouts about 8 cups, cores discarded
  4. 3/4 cup shelled unsalted natural pistachios
  5. 2 tablespoons fresh lemon juice

Heat PAM spray in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with pepper.

Diet Nutritional

Carrots and Brussels Sprouts

Leave a comment
Diet Nutritional Stats Carrots and Brussels Sprouts
Serving Size 212 g
Amount Per Serving
Calories 85 Calories from Fat 5
% Daily Value
Total Fat 0.5g 1%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrates 18.9g 6%
Dietary Fiber 6.4g 26%
Sugars 7.2g
Protein 4.1g
Vitamin A 381% Vitamin C 136% Iron 9% Calcium 7%
  1. 2 tablespoons chopped shallot (from 1 medium)
  2. 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
  3. 1 pound Brussels sprouts, halved lengthwise
  4. 1/3 cup water
  5. 1 tablespoon cider vinegar

Cook shallot in PAM spray in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar and pepper to taste.