Brussels Sprouts With Browned Garlic
- Number of Servings: 6
Ingredients
INGREDIENTS FOR 6 SERVINGS:6 cups trimmed Brussels sprouts, halved (about 2 pounds)1 tablespoon olive oil, divided1/2 teaspoon salt1/8 teaspoon black pepperCooking spray3 garlic cloves, thinly sliced1 tablespoon fresh lemon juice
INSTRUCTIONS:
To trim Brussels sprouts, discard the tough outer leaves and trim off
about 1/4 inch from stems. Don't trim too much from the stems, or the
sprouts will fall apart. If you're not a Brussels sprouts lover, try
substituting green beans. Be sure to brown the garlic over low heat,
because it can burn in a flash.
1. Preheat oven to 425 degrees.
2. Combine the Brussels sprouts, 1-1/2 teaspoons oil, salt, and
pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated
with cooking spray. Bake at 425 degrees for 25 minutes or until
sprouts are crisp-tender. Keep warm.
3. Heat 1-1/2 teaspoons olive oil in a small skillet over medium-low
heat. Add garlic, and cook for 3 minutes or until golden brown,
stirring occasionally. Remove from heat; stir in juice. Add to
sprouts mixture; toss well. Yield: 6 servings (serving size: 1/2
cup).
Enjoy the season’s peak produce—including recipes and nutritional information— at Cooking Light.
Recipe Copyright © Cooking Light Magazine
To trim Brussels sprouts, discard the tough outer leaves and trim off
about 1/4 inch from stems. Don't trim too much from the stems, or the
sprouts will fall apart. If you're not a Brussels sprouts lover, try
substituting green beans. Be sure to brown the garlic over low heat,
because it can burn in a flash.
1. Preheat oven to 425 degrees.
2. Combine the Brussels sprouts, 1-1/2 teaspoons oil, salt, and
pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated
with cooking spray. Bake at 425 degrees for 25 minutes or until
sprouts are crisp-tender. Keep warm.
3. Heat 1-1/2 teaspoons olive oil in a small skillet over medium-low
heat. Add garlic, and cook for 3 minutes or until golden brown,
stirring occasionally. Remove from heat; stir in juice. Add to
sprouts mixture; toss well. Yield: 6 servings (serving size: 1/2
cup).
Enjoy the season’s peak produce—including recipes and nutritional information— at Cooking Light.
Recipe Copyright © Cooking Light Magazine
Nutritional Info Amount Per Serving
- Calories: 62.0
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 216.1 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 3.4 g
- Protein: 3.1 g
Member Reviews
-
CD750530
Simple and simple delicious--I can taste it in my head and will make it in the next few days. Farmers' market tomorrow! Take a paring knife and make about a 1/2-inch X in the stem end for even cooking. I find that many people who think they don't like BS have had them cooked to death. - 9/10/10