Of which 14.5 g sugars and 2.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (cheese) · Unsaturated fat (olive oil) · Vitamin C (lemon)
Allergens milk
Brussels sprouts with lemon garlic sauce
A side that's crispy outside and wins over even this unpopular vegetable's critics.
Ingredients
- 400 g (14 oz) Brussels sprouts — halved
- 1½ tbsp extra-virgin olive oil (15 g / ½ oz)
- 3 cloves garlic, minced (15 g / ½ oz)
- 1 lemon, zest and juice (15 g / ½ oz)
- 20 g (¾ oz) grated Parmesan — optional
- sea salt and black pepper, to taste
Method
- Wash the Brussels sprouts, remove any damaged outer leaves and cut each one in half.
- Season with the olive oil, garlic, salt and pepper.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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