Charlie'S Sweet Island Brussels Sprouts

1. Melt butter with olive oil in a large skillet over medium heat. Stir in Brussels sprouts, garlic powder, jerk seasoning, curry powder, and brown sugar. Cook and stir the Brussels sprouts, tossing them in the butter and seasonings, until tender, 5 to 10 minutes.

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Nutrient	Quantity
Total fats	61.2612 g
Protein	192.1436 g
Carbohydrates	32.5687 g
Energy	1462.8122 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.595 g
Water	714.6098 g
Aspartic acid	1.2218 g
Calcium, Ca	1367.5821 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0014 g
Fiber, total dietary	9.4896 g
Fatty acids, total saturated 22:0	0.0365 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	0.693 g
Niacin	13.7931 mg
Vitamin A, RAE	273.8636 g
Arginine	1.8493 g
Riboflavin	1.6873 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0168 g
Fatty acids, total saturated 20:1	0.125 g
Glutamic acid	2.753 g
Sodium, Na	670.9907 mg
Fatty acids, total saturated 16:1 undifferentiated	0.562 g
Total lipid (fat)	61.2612 g
Manganese, Mn	1.4636 mg
Fructose	0.1689 g
Proline	0.6498 g
Fatty acids, total saturated 16:0	6.4887 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	8.6766 g
Choline, total	597.8523 mg
Sugars, total	9.0564 g
Serine	0.6385 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	2.0735 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.2902 mg
Selenium, Se	156.449 g
Ash	14.5854 g
Fatty acids, total saturated 18:1 undifferentiated	31.2 g
Pantothenic acid	0.5418 mg
Phenylalanine	0.6355 g
Copper, Cu	3.3503 mg
Betaine	2.2286 mg
Thiamin	1.8959 mg
Retinol	272.0006 g
Methionine	0.3717 g
Iron, Fe	15.9681 mg
Carbohydrate, by difference	32.5687 g
Phosphorus, P	2132.3527 mg
Folate, total	201.3323 g
Tocopherol, gamma	0.2965 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Fatty acids, total saturated 22:1 undifferentiated	0.0009 g
Alanine	0.6233 g
Cholesterol	453.3344 mg
Valine	0.6856 g
Fatty acids, total saturated 18:2 undifferentiated	15.5118 g
Glycine	0.8144 g
Glucose (dextrose)	0.1976 g
Fatty acids, total saturated 14:0	0.1311 g
Zinc, Zn	12.3349 mg
Isoleucine	0.525 g
Fatty acids, total polyunsaturated	17.2094 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.9196 g
Vitamin A, IU	948.0657 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	201.3323 g
Tryptophan	0.2484 g
Vitamin C, total ascorbic acid	0.1185 mg
Phytosterols	60.166 mg
Galactose	0.0132 g
Fatty acids, total polyunsaturated 18:1 c	0.5573 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0024 g
Tyrosine	0.5004 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	23.4729 g
Fatty acids, total saturated	9.0321 g
Histidine	0.349 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	31.934 g
Threonine	0.4886 g
Folate, food	201.3323 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	10.0394 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	260.5827 mg
Lysine	0.4343 g
Potassium, K	2493.6541 mg
Fatty acids, total polyunsaturated 24:1 c	0.0006 g
Cystine	0.2443 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	342	15.714	28.8
Garlic powder	2 teaspoons	20.522	4.5093	0.0453
Brown sugar	1 tablespoon	34.2	8.8281	0
Olive oil	2 tablespoons	238.68	0	27
Curry powder	1 tablespoon	20.475	3.5173	0.8826
brussels sprout lengthwise	2 pounds	806.9352	0	4.5333
jerk seasoning	1 tablespoon	806.9352	0	4.5333