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10Ingredients
70Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 cups brussel sprouts (trimmed, about 2 lbs)
- 1 fennel bulb (sliced)
- 3 1/2 cups portobello mushrooms (sliced, about 8 oz)
- 2 cups sliced shallots (about 3 large)
- 2 cloves garlic (sliced)
- 1 cup vegetable broth
- 5 Tbsp. balsamic vinegar
- 4 tsp. Herbs de Provence
- 1 tsp. salt (or herbamare)
- 1/4 tsp. ground pepper (fresh)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium980mg41% |
| Potassium1550mg44% |
| Protein10g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A40% |
| Vitamin C180% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 4 years ago
Very simply - don't know if I'd HAVE to make this again. Very simple and the Provencial herbs I so rarely use. I didn't have fennel, so it was suggested I sub celery. I also threw in cauliflower an slivered sweet Vidalia onion instead of shallots.
*Update = made it the second time with much better results.