Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 9.4% of RDA
• Carbs: 3.1% of RDA
• Fat (total lipid): 28.1% of RDA
• Fiber: 9.6% of RDA
• Fructose: 3.0% of RDA
• Protein: 2.1% of RDA
• Sodium: 2.4% of RDA
• Sugar: 8.8% of RDA
• Vitamin A (IU): 28.4% of RDA
• Vitamin B6: 8.1% of RDA
• Vitamin C: 83.8% of RDA
• Iron: 0.1% of RDA
• Magnesium: 5.0% of RDA
• Manganese: 4.8% of RDA
• Niacin: 2.9% of RDA
• Potassium: 8.0% of RDA
• Zinc: 2.1% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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MAKING THE BRUSSELS SPROUT
Preheat oven to 400°F. Lightly oil a sheet pan.
Peel the outer, bruised layers of the brussels sprouts off. Trim the ends, then cut brussels sprouts in half or quarters (for small brussels sprouts, cut them in half, and for large brussels sprouts, quarter them for more even cooking).
In a large bowl, whisk together the roasting marinade ingredients: 3 tbsp olive oil, balsamic vinegar, garlic, salt and black pepper. Then add the brussels sprouts and toss to coat evenly.
Spread the brussels sprouts, cut side down, on the prepared sheet pan. Roast in oven for 15 minutes, flip the sprouts to cut side up, then roast for 10-15 minutes more or until browned.
MAKING THE DRESSING
Combine the 2 tbsp olive oil, lemon zest, lemon juice, dijon mustard, brown sugar and parsley.
When brussels sprouts are cooked, toss them with the dressing and season with additional salt and pepper to taste. Serve warm or at room temperature.
This recipe has the following nutrient totals:
Protein 2.36 g
Carbohydrates 8.46 g
Iron 0.03 mg
Fiber 2.67 g
Calcium 1.22 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.