Roasted Brussels Sprouts with Chestnuts - 20g Carbs, 5g Fiber, 4g Sugar
From: http://cleaneatingmag.com
These aren't your grandmother's Brussels sprouts, considering the
subtly mild zip you get from the apple cider vinegar and the nuttiness
from chestnuts.
Serves: 8
Hands-on time: 25 minutes
Total time: 50 minutes
CATEGORY: Vegetarian, Gluten Free
Olive oil cooking spray
2 lb Brussels sprouts, trimmed and halved lengthwise
2 Tbsp extra-virgin olive oil
2 tsp apple cider vinegar
3/4 tsp sea salt
Fresh ground black pepper, to taste
1 cup jarred or vacuum-packed roasted chestnuts, chopped
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with
cooking spray. Add Brussels sprouts, oil, vinegar, salt and pepper.
Toss well to coat, spread evenly on sheet and bake for 20 minutes,
stirring once.
Remove from oven, add chestnuts and toss to distribute evenly throughout.
Return to oven and bake until Brussels sprouts are tender and golden brown,
5 to 10 minutes. Serve hot.
Servings: 8
Serving Size: 3/4 cup
Nutrients per Serving:
125 Calories, 4g Total Fat, 1g Sat. Fat, 0mg Cholesterol, 209mg Sodium,
20g Carbs, 5g Fiber, 4g Sugars, 4g Protein
Nutritional Bonus:
When you think of vitamin C, oranges and bell peppers may spring to
mind, but don't forget Brussels sprouts! The little cabbages are
chock-full of the nutrient, which helps the body maintain healthy
tendons, ligaments and bones (you'll get 168% of your daily need in
each serving of this side!). Brussels sprouts have also been shown
to contain low amounts of pesticide residue compared to other vegetables,
making them an excellent clean veggie option, even if you can't purchase
organic.
TIP:
Roasted and peeled chestnuts are a boon to holiday cooks. Look for them
in large supermarkets (especially during the holiday season), natural
foods stores and gourmet markets. However, if you prefer roasting your
own, buy a 3/4-pound package of raw chestnuts in the shell, cue up the
holiday soundtrack and go for it!
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