Netgirl's Healthy Cookbook's Note:
Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. Now I understand the importance of them, in part because of websites such as http://www.WHFoods.com, where they write about the benefits in great detail. People with existing and untreated thyroid problems should read the Safety section. Their peak season is autumn through early spring. So far, this is my favorite way to eat Brussels sprouts. I adapted the recipe from a produce section recipe rack card.
My Private Note
Units: US | Metric
- 1Preheat oven to 375 degrees.
- 2Bring a medium pot of water to a boil.
- 3Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
- 4Add Brussels sprouts to the pot and cook for 5 minutes.
- 5Drain well.
- 6Return to pot.
- 7Stir in oil, vinegar, and pepper.
- 8Spray a shallow roasting pan with olive oil spray.
- 9Spread sprouts in pan.
- 10Bake for 10 minutes.
- 12Bake for another 10 minutes.
- 13Remove from oven and add walnuts.
- 14Bake for an additional 5 minutes.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Brussels Sprouts #1 (Roasted With Walnuts)
Serving Size: 1 (134 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 363.1
- Calories from Fat 273
- Total Fat 30.3 g
- Saturated Fat 3.4 g
- Cholesterol 0.0 mg
- Sodium 48.5 mg
- Total Carbohydrate 20.3 g
- Dietary Fiber 7.9 g
- Sugars 4.7 g
- Protein 10.2 g