Brussels Sprouts With Shallots And Mustard

1. Whisk oil, vinegar & mustard together.

2. Toss with vegetables & season to taste.

3. Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.

4. Melt butter in a large skillet & stir in veggies.

5. Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.

6. Sprinkle with dill.

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Nutrient	Quantity
Total fats	80.2409 g
Protein	40.9436 g
Carbohydrates	108.7186 g
Energy	1204.1199 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4922 g
Water	1037.7802 g
Aspartic acid	0.7438 g
Calcium, Ca	779.31 mg
Lutein + zeaxanthin	14424.2545 g
Fiber, total dietary	41.4433 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	4082.3362 g
Niacin	9.7952 mg
Vitamin A, RAE	346.4766 g
Arginine	3.1967 g
Riboflavin	1.0835 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1981 g
Glutamic acid	1.7874 g
Sodium, Na	821.0765 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7672 g
Total lipid (fat)	80.2409 g
Manganese, Mn	3.9967 mg
Fructose	10.7984 g
Proline	0.3658 g
Fatty acids, total saturated 16:0	8.5854 g
Fatty acids, total saturated 8:0	0.0181 g
Sucrose	4.1731 g
Choline, total	173.4345 mg
Sugars, total	26.7396 g
Serine	0.437 g
Fatty acids, total saturated 18:0	2.0036 g
Fatty acids, total saturated 20:4 undifferentiated	0.0091 g
Vitamin B-6	2.0867 mg
Selenium, Se	16.1122 g
Ash	16.8926 g
Fatty acids, total saturated 18:1 undifferentiated	47.9469 g
Pantothenic acid	3.1155 mg
Phenylalanine	1.4022 g
Copper, Cu	1.4744 mg
Betaine	7.3115 mg
Thiamin	1.8936 mg
Methionine	0.5738 g
Iron, Fe	16.5185 mg
Carbohydrate, by difference	108.7186 g
Phosphorus, P	1007.0022 mg
Folate, total	598.8033 g
Tocopherol, gamma	0.4482 mg
Alanine	0.419 g
Valine	2.0017 g
Fatty acids, total saturated 18:2 undifferentiated	15.1007 g
Glycine	0.549 g
Carotene, alpha	54.4311 g
Glucose (dextrose)	9.7706 g
Fatty acids, total saturated 14:0	0.0553 g
Zinc, Zn	6.6102 mg
Isoleucine	1.6434 g
Fatty acids, total saturated 12:0	0.0013 g
Fatty acids, total polyunsaturated	16.6713 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	2.1148 g
Vitamin A, IU	7377.8771 IU
Folate, DFE	598.8033 g
Tryptophan	0.5112 g
Vitamin C, total ascorbic acid	773.8799 mg
Phytosterols	353.4326 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.3357 g
Vitamin K (phylloquinone)	1638.2269 g
Fatty acids, total saturated	11.1401 g
Histidine	0.9675 g
Fatty acids, total monounsaturated	49.0069 g
Threonine	1.4971 g
Folate, food	598.8033 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	15.7322 mg
Magnesium, Mg	289.4847 mg
Lysine	1.7911 g
Potassium, K	3908.1848 mg
Cystine	0.3616 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	3 tablespoons	256.5	11.7855	21.6
Olive oil	0.25 cup	477.36	0	54
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
dill	2 tablespoons	40.26	7.2824	1.9193
shallot	8 halved	0	0	0
salt black pepper	0	0	0	0
dijon mustard	1 tablespoon	0	0	0
brussels sprout	2 lbs	390.0899	81.1931	2.7216
broth	1 cup	11.75	3.008	0