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|EVERY FEW MINUTES|
|OVEN ROASTED BRUSSEL SPROUTS|
1 lb fresh Brussels sprouts
1 sliced carrot
handful of pine nuts
Soak Brussels sprouts in warm water for about 10 minutes. While soaking, preheat oven to 350°F.
Cut lime in half and extract juice. Rinse Brussels sprouts and cut in half. Steam Brussels sprouts and carrots together for 3-5 minutes (do not let cook them all the way). You will know they are done steaming when they turn bright green.
In an oiled baking pan, transfer steamed vegetables, and add lime juice. Mix well. Next, you want to add just enough olive oil so that all the sprouts are well coated.
Add pine nuts, a sprinkle of salt and pepper, and bake for 15-17 minutes (longer if you prefer softer veggies).
Be sure to stir them every 5 minutes. If they seem dry, add a little more oil. Broil for 2-4 minutes or until they are nice and crispy.
Let cool and serve.
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