Roasted Shaved Brussels Sprouts
Here’s a healthy side dish that’s quick and
easy to prepare. From Kroger.
- 1 1/4 pounds Brussels sprouts, trimmed and ‘shaved’ or sliced thin (about 7 cups)
- 3 tablespoons olive oil
- 4 cloves garlic, sliced thin
- 1/2 teaspoon hot pepper flakes
- 1/4 teaspoon sea salt
- 1 lemon, zested and cut into 8 wedges
- Step 1
Preheat oven to 450°F. When oven is hot, drizzle a large sheet tray with olive oil and place in the oven to heat it. Heat pan 5 minutes. Toss the shaved Brussels sprouts onto the hot pan; scatter garlic, pepper flakes and salt evenly over the sprouts and return the pan to the oven.
- Step 2
Roast the Brussels sprouts until just beginning to brown, about 20-25 minutes, stirring once halfway through baking time.
- Step 3
Toss the Brussels sprouts with lemon zest and juice squeezed from 4 of the lemon wedges. Serve the Brussels sprouts with remaining lemon wedges on the side. Refrigerate leftovers.
Makes six servings.
Per Serving: 190 calories; 7g total fat; 1g saturated fat; 0mg cholesterol; 280mg sodium. 9g carbohydrates; 3g fiber; 2g sugar; 3g protein