Crispy Roasted Brussels Sprouts
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 67.7
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 312.7 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 3.3 g
- Protein: 3.0 g
View full nutritional breakdown of Crispy Roasted Brussels Sprouts calories by ingredient
Introduction
Crusty on the outside, soft on the inside. Outer leaves crispen to little "chips." Crusty on the outside, soft on the inside. Outer leaves crispen to little "chips."Number of Servings: 4
Ingredients
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1 tablespoon extra-virgin olive oil (possibly more)
4 cups (1 pound) Brussels sprouts, halved or quartered lengthwise (or left whole, if small)
Salt
Directions
1) Preheat the oven to 425 degrees F. Line a baking tray with foil and coat it with oil.
2) Place the Brussels sprouts cut-side down on the prepared tray, moving them around so that all the cut surfaces touch some of the oil.
3) Place the tray in the center of the oven for 10 minutes. At this point, shake the tray and/or use tongs to redistribute the sprouts so that more surfaces can come into contact with the hot oil.
4) Roast for another 5 minutes, or until a taste test tells you the sprouts are done to your liking. (They will cook a little further from their own heat after they come out of the oven.)
5) Remove the tray from the oven and let the sprouts cool for about 10 minutes on the baking tray. You can salt them lightly during this time, if you wish. Serve hot, warm, or at room temperature.
Yield: 4 servings
Excerpted from The Vegetable Dishes I Can't Live Without by Mollie Katzen. Copyright 2007 Tante Malka Inc. Published by Hyperion. All Rights Reserved.
Number of Servings: 4
Recipe submitted by SparkPeople user CHALKHOG.
2) Place the Brussels sprouts cut-side down on the prepared tray, moving them around so that all the cut surfaces touch some of the oil.
3) Place the tray in the center of the oven for 10 minutes. At this point, shake the tray and/or use tongs to redistribute the sprouts so that more surfaces can come into contact with the hot oil.
4) Roast for another 5 minutes, or until a taste test tells you the sprouts are done to your liking. (They will cook a little further from their own heat after they come out of the oven.)
5) Remove the tray from the oven and let the sprouts cool for about 10 minutes on the baking tray. You can salt them lightly during this time, if you wish. Serve hot, warm, or at room temperature.
Yield: 4 servings
Excerpted from The Vegetable Dishes I Can't Live Without by Mollie Katzen. Copyright 2007 Tante Malka Inc. Published by Hyperion. All Rights Reserved.
Number of Servings: 4
Recipe submitted by SparkPeople user CHALKHOG.
Member Ratings For This Recipe
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CD6910896
