Brussels Sprouts
IQF, Grade A Brussels sprouts with uniform heads 1" to 1¼" in diameter, packed approximately 60 to 80 per package.
Ingredients
Brussels Sprouts
Nutritional Information
Nutrition Facts |
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| Serving Size: 6 sprouts (85 grams) | |||||||||||||||||||||||||||||||||||||||
| Servings Per Container: 2 lb. Package: 11 20 lb. Package: 106 |
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| Amount Per Serving | |||||||||||||||||||||||||||||||||||||||
| Calories: 45 Calories From Fat: 0 | |||||||||||||||||||||||||||||||||||||||
| % Daily Value* | |||||||||||||||||||||||||||||||||||||||
| Total Fat 0.0g | 0% | ||||||||||||||||||||||||||||||||||||||
| Saturated Fat 0.0g | 0% | ||||||||||||||||||||||||||||||||||||||
| Trans Fat 0.0g | |||||||||||||||||||||||||||||||||||||||
| Cholesterol 0.00mg | 0% | ||||||||||||||||||||||||||||||||||||||
| Sodium 15mg | 1% | ||||||||||||||||||||||||||||||||||||||
| Total Carbohydrates 8g | 3% | ||||||||||||||||||||||||||||||||||||||
| Dietary Fiber 3.00g | 12% | ||||||||||||||||||||||||||||||||||||||
| Sugars 2.00g | |||||||||||||||||||||||||||||||||||||||
| Protein 3.00g | |||||||||||||||||||||||||||||||||||||||
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*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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Preparation
STOVE TOP:
Bring 1 cup water and 2 lb. frozen vegetables to a boil in a 3 quart sauce pan. Cove and reduce heat to medium. Simmer for 8-10 minutes until product is tender and thoroughly heated. Season and serve.
MICROWAVE:
Place 2 lb. frozen vegetables and 2 Tbsp. water into a microwave safe dish. Cover and cook on high for 5-6 minutes or until product is thoroughly heated. Stir halfway through cooking time. Season and serve. Note: Microwave ovens vary. Cooking times are approximate.
PRESSURELESS STEAMER:
Place 2 lb. vegetables in a perforated ½ steamtable pan. Do not add water or cover. Steam product in a preheated pressureless steamer for 4-5 minutes. Serve immediately.
For food safety and quality cook to a temperature of 165°F.
Storage
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator.
Pack
| Catalog# | Pack Size | Case Count | Pallet Tie | Pallet High | Total Pallet | Gross Wt. | Net Wt. | Volume | Length | Width | Height |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 10766 | 2 lb. | 12 | 10 | 6 | 60 | 25.5 | 24.0 | 1.02 | 16 ¾ | 11 ⅛ | 9 ½ |
| 10731 | 20 lb. | 1 | 15 | 6 | 90 | 21.0 | 20.0 | 0.63 | 15 ⅞ | 7 ⅜ | 9 ¼ |
Recipes
Serving Suggestions
FESTIVE BRUSSELS SPROUTS WITH WALNUTS AND CURRANTS
Steam or boil brussels sprouts; drain and toss in red wine vinaigrette. Add toasted walnut pieces and dried currants. Toss again and serve with holiday entrée or fall/winter menus.
BRUSSELS SPROUTS WITH ALFREDO SAUCE
Steam frozen brussels sprouts until cooked; add to creamy alfredo sauce with black pepper. Toss sauce and brussels sprouts with cooked penne pasta and serve. For a golden crispy top, sprinkle with parmesan cheese and run under the broiler until golden brown.
LIGHT LEMONY BRUSSELS SPROUTS WITH FRESH THYME
Cook brussels sprouts in a mixure of chicken broth, lemon zest and chopped fresh thyme leaves. Season with salt and pepper and serve.
BRUSSELS SPROUTS WITH CAJUN SAUSAGE AND ONIONS
Sauté sliced onions and kielbasa sausage in olive oil until cooked. Add thawed, drained brussels sprouts, a little chicken broth, salt and pepper. Bring to a simmer and cook until vegetables are cooked through and liquid evaporates. Serve over mashed potatoes or rice.
BRUSSELS SPROUTS AND RED POTATO WEDGES
Boil frozen brussels sprouts and red potato wedges until cooked, 8-10 minutes. Drain and season with salt and pepper. Top with a blend of sour cream, minced rosemary and chopped fresh chives.