Roasted Brussels Sprouts with Garlic & Onions (Cooking for 2)

A colorful appetizer that delivers healthy vitamins while you munch and crunch from www.StrongWomen.com

Roasted Brussels Sprouts with Garlic & Onions (Cooking for 2)

LiveBetterAmericaRecipe by LiveBetterAmerica

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10 minutes

25 minutes

2 servings

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Nutrition Info

  • 1 Serving
  • 130
  • 4g
    (Saturated Fat 1/2g, Trans Fat 0g)
  • 0mg
  • 320mg
  • 18g
    (Dietary Fiber 7g, Sugars 6g)
  • 6g
  • Percent Daily Value*
  • 25%
  • 60%
  • 6%
  • 6%
  • Exchanges
  • 1
  • 3
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • * Nutrition was calculated using 1/4 teaspoon salt and 1/2 teaspoon pepper.

  • Brussels that Burst in your Mouth

    These dark green vegetables that are in the cruciferous family are a good source of folic acid.

  • Source

    Adapted from www.StrongWomen.com

Notes

©2009 LLuminari®, Inc. All rights reserved.

Ingredients

  • 1  pint (about 10 ounces) Brussels sprouts
  • 1  medium onion, peeled and sliced
  • 2  garlic clove, peeled and minced
  • 1/2  tablespoon olive oil
  • Salt and pepper to taste*

Directions

  1. 1Preheat the oven to 450 F°. Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads. Cut each head vertically into thin slices.
  2. 2Break the onion slices apart into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil, and spread out evenly in a thick skillet or non-stick baking dish.
  3. 3Bake for about 15 minutes, or until the vegetables are lightly browned and tender, stirring once or twice as they roast. Serve hot as a side dish.

Categories: Course, Side Dishes, Vegetables, Occasion, Christmas

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