Brussels sprouts with apricot & hazelnut — Meal
Meal

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Macros (per serving)

Fat

29%

(8 g)

Protein

13%

(8 g)

Carbs

58%

(35 g)

23 g Net,

12 g Fiber

245 Calories (per serving)

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Slowcooker Recipes

Vegetable Dishes

Brussels sprouts with apricot & hazelnut

Opinions will differ on this dish. You can see that with Stijn & me. That has everything to do with the Brussels sprouts. You like it. Or not ;-) Stijn is simply not fond of it. I, Nicole, say honestly; "I'm not a big fan, but the apricot & hazelnut combination gives a great taste!" We do not just add hazelnut in this vegetarian dish. Some facts in a row: It is full of proteins. It contains folic acid (good for the pregnant woman) Good for the cholesterol. Well, we would like to hear your honest opinion about this dish.

Ingredients

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Brussels sprouts

500 g

Carrot

250 g

Chicory witloof

350 g

Garlic

2 cloves

Dried apricot

12 pieces

Cinnamon

1 tsp

Cumin Ground

1 tsp

Orange juice (fresh)

150 ml

Black pepper

to taste

Celtic sea salt

to taste

Hazelnuts

50 g

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

4 hr 0 min

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Details

Allergens

Nuts, Fruit, Citrus

Diet

Paleo, Vegetarian, Vegan

Course

Dinner

Cooking equipment

Slowcooker

Contributor

Culicool

Culicool

549 Recipes, 51 Meal Plans

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