By John Griffin
Posted on16 November 2012.
Side dishes don't have to be laden with fat to be richly flavored and satisfying, as this crunchy treat from the Shane Diet & Fitness Resorts ably demonstrates. You can use kale instead of brussels sprouts if you prefer.
Roasted Brussels Sprouts
1 pound brussels sprouts
1 tablespoon extra-virgin olive oil
Salt, to taste
Black pepper, to taste
Preheat oven to 400 degrees. Trim the stem ends of the brussels sprouts and pull off any yellow outer leaves. Halve each sprout lengthwise, then toss in a large bowl with oil, salt and pepper.
Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer sprouts to a serving bowl.
Makes 4 servings.
Approximate nutritional value per serving: 52 calories, 2.5 g fat, 6.8 g carbohydrates, 2.9 g dietary fiber, 2.6 g protein.
From Shane Diet & Fitness Resorts