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Nutrition Facts
Serving Size 117 g
(Approx. 6 Servings)
Amount Per Serving
Calories 90 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 320 mg 13%
Total Carbohydrate 14 g 5%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 3 g
Vitamin A 8% • Iron 0%
Vitamin C 110% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Brussels Sprouts with Bacon Jam

Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb brussel sprouts, ends trimmed and halved
1 medium yellow onion, diced into 1/4 pieces
1 H-E-B Peeled Garlic, chopped
2 Tbsp H-E-B Pure Olive Oil
1/2 Tsp kosher salt
1/2 Tsp H-E-B Black Pepper
1/2 Better Than Good Bacon Jam
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Instructions

1
Preheat oven to 375°F.
2
Place Brussels sprouts, onion, garlic, oil, salt and pepper in a medium bowl and toss to mix.
3
On a foil lined baking sheet, spread out sprout mixture in a single layer.
4
Roast in oven for 30-35 minutes. Sprouts should be fork tender but not mushy.
5
While still hot, place Brussels sprouts in skillet over low heat and pour in half of the jar of jam.
6
Stir or toss to coat and serve.

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