(The ad below will not display on your printed page)
Simple Roasted Brussels Sprouts
Diabetic Living Magazine
“Brussels sprouts have surged in popularity recently and it's easy to understand why. They're high in nutrients while low in calories and can be prepared quickly in a variety of ways—baked, steamed, and even eaten raw! This simple side dish recipe serves up roasted sprouts seasoned with just a touch of olive oil, salt, and pepper.”
1 pound fresh Brussels sprouts, ends trimmed and halved lengthwise
1½ teaspoons olive oil
¼ teaspoon kosher salt
⅛ teaspoon ground pepper
1Preheat oven to 425°F. Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. Set aside. Toss Brussels sprouts with oil, kosher salt, and pepper in a large bowl.
2Arrange the Brussels sprouts in a single layer in the prepared baking pan. Roast 15 to 20 minutes or until the Brussels sprouts are brown and crispy, using tongs to turn the sprouts once.
Variation: Flavor Burst Option: Just before serving, drizzle with 1 tablespoon lime juice and sprinkle with 1½ tablespoons chopped fresh cilantro. Nutrition Per Serving: Same as below, except 65 cal., 152 mg sodium, 11 g carb. (3 g sugars), 4 g pro.