Roasted Brussels Sprouts
Per ServingRoasted Brussels Sprouts |
||
|---|---|---|
| Makes: 9 servings | ||
| Serving Size: 3/4 cup | ||
| Calories | 60 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 6 | g |
| Fiber | 2 | g |
| Sugars | 2 | g |
| Cholesterol | 0 | mg |
| Sodium | 120 | mg |
| Potassium | 285 | mg |
| Protein | 2 | g |
| Phosphorus | 50 | mg |
| Choices: Nonstarchy Vegetable 1, Fat 0.5 | ||
- Makes: 9 servings
- Serving Size: 3/4 cup
Ingredients
| 2 | lbs. | Brussels sprouts |
| 2 | Tbsp. | extra virgin olive oil |
| 1/2 | tsp. | kosher salt |
Directions
- Preheat the oven to 450ºF. Trim the stems of the Brussels sprouts a little and peel off any tough outer leaves. If the sprouts are large, cut them in half from top to bottom. Toss the sprouts with the oil and salt and roast them in the oven for 20 minutes, tossing them occasionally, until they are browned and tender. (Optional twist: Toss the roasted sprouts with 1 tablespoon dried cranberries and 1 teaspoon grated Parmesan cheese.)
