ROASTED BRUSSELS SPROUTS WITH LEMON AND PARMESAN
Cooking spray
1 1/2 lbs. Brussels sprouts
2 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/8 tsp ground black pepper
1 oz. chunk Parmesan or Asiago cheese, for shaving
Chopped parsley, as desired
1/2 lemon, cut into wedges
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray
Remove the tough outer leaves from the Brussels sprouts. Trim off the stem end of each and cut in half. Scoop the sliced Brussels sprouts into a mixing bowl. Add the oil, salt and pepper, and using your hands, toss until the sprouts are well-coated. Spread the sprouts on the prepared baking sheet.
Roast the Brussels sprouts for 25-30 minutes, stirring once. Remove from oven and let sit for 10 minutes.
Spread the roasted sprouts on a small serving platter. Using a cheese parer or the widest holes on a box grater, shave the cheese into curls or chips. Sprinkle the cheese and parsley over the roasted sprouts just before serving. Serve with lemon wedges.
Makes 6 servings
Per serving: 97 calories, 6 g total fat (1 g saturated fat), 8 g carbohydrate, 5 g protein, 3g dietary fiber, 292 mg sodium
Source: Dana Jacobi / the American Institute for Cancer Research
Cooking spray
1 1/2 lbs. Brussels sprouts
2 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/8 tsp ground black pepper
1 oz. chunk Parmesan or Asiago cheese, for shaving
Chopped parsley, as desired
1/2 lemon, cut into wedges
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray
Remove the tough outer leaves from the Brussels sprouts. Trim off the stem end of each and cut in half. Scoop the sliced Brussels sprouts into a mixing bowl. Add the oil, salt and pepper, and using your hands, toss until the sprouts are well-coated. Spread the sprouts on the prepared baking sheet.
Roast the Brussels sprouts for 25-30 minutes, stirring once. Remove from oven and let sit for 10 minutes.
Spread the roasted sprouts on a small serving platter. Using a cheese parer or the widest holes on a box grater, shave the cheese into curls or chips. Sprinkle the cheese and parsley over the roasted sprouts just before serving. Serve with lemon wedges.
Makes 6 servings
Per serving: 97 calories, 6 g total fat (1 g saturated fat), 8 g carbohydrate, 5 g protein, 3g dietary fiber, 292 mg sodium
Source: Dana Jacobi / the American Institute for Cancer Research
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Wine and Butter-Sauteed Fresh Corn (using onion, garlic and white wine)
- Butternut Squash Casserole (like Kenny Rogers)
- Roasted Red Onion Wedges (Italian)
- Roasted Vegetables in Orange Teriyaki Sauce
- Oven-Fried Zucchini Sticks (using egg whites, cornmeal and whole wheat flour)
- Roasted Butternut Squash (with cumin, cayenne and spices)
- Gratin of Red Peppers (blender or food processor)
- Steamed Vegetables with Lemon Tarragon Butter and Lemon and Mustard Vinaigrette with Garlic - Two dressings for steamed vegetables
- Cheesy Deep-Fried Broccoli (not Copeland's) (repost)
- Creamed Cucumbers
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute