Roasted Brussels Sprouts With Garlic - 5g Carbs, 1g Fiber, 1g Sugar
{Keep an eye on these when roasting in the oven. It is quite easy to over cook. Size of the brussels sprouts will make a difference. Enjoy, Gloria}
From: New York Times - Mark Bittman
If you haven't yet figured out a go-to recipe for Brussels sprouts, this simple dish is the answer. It results in sweet caramelized Brussels sprouts that will make a believer out of anyone.
Time: 45 min
Servings: 4
1 pint brussels sprouts (about a pound)
4 to 6 Tbsp extra virgin olive oil, to coat bottom of pan
5 cloves garlic
Salt and pepper, to taste
1 Tbsp balsamic vinegar
Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Servings: 4
Nutrition per Serving: 177 Calories, 17g Fat, 2g Saturated Fat, 12g Monounsaturated Fat, 1g Polyunsaturated Fat, 5g Total Carbs, 1g Dietary Fiber, 1g Sugars, 1g Protein, 352mg Sodium
Posted by: chefgloria1030@yahoo.com
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