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Ingredients
US|METRIC
6 SERVINGS
- 4 cups brussels sprouts (trimmed, outer leaves discarded, then quartered, I started with about 4-5 cups, after they were trimmed and roasted, I had a little less than 3 cups, exact measurements in this recipe are not necessary)
- 20 cherry tomatoes
- 4 cups crusty bread (cut into bite sized cubes, I used a ciabatta bread, but french bread or sourdough would work just as well)
- 6 Tbsp. extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 clove garlic (finely minced)
- 1 tsp. fish sauce
- 1 tsp. red pepper flakes
- 1 oz. Parmigiano Reggiano (approximately shaved, for garnish, optional)
- salt
- pepper
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium300mg13% |
| Potassium410mg12% |
| Protein4g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C100% |
| Calcium10% |
| Iron8% |
* 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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