|
v
e
g
e
t
a
b
l
e
S
|
Roasted Brussel Sprouts
6 servings
- 1 1/2 pound fresh
Brussels sprouts (cleaned)
- 3 Tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon-pepper (or freshly ground pepper)
Preheat oven to 350°.
Wash sprouts thoroughly, remove discolored leaves, cut off stem ends. When cooking brussel sprouts whole, cut an X in the core end with a sharp knife. Mix them in the bowl with the rest of the ingredients; transfer to a baking sheet pan lined with aluminum foil (saves in clean-up).
Roast for about 60 minutes, until crisp outside and tender inside. Shake the pan every 20 minutes to brown the sprouts evenly.
|
|
Nutrition Facts (3 PP)
Amount Per Serving:
Calories 108 - Calories from Fat 7
Percent Total Calories From: Fat 53%, Protein 13%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 0g, Cholesterol 0mg, Sodium 222mg, Total Carbohydrate 10g, Dietary Fiber 4g, Protein 3g, Vitamin A 1001 units, Vitamin C 96 units, Calcium 47 units, Iron 1 units
Bon appetit!
|
