Vanilla low-fat ice cream with caramel sauce and toasted slivered almonds
Roasted Brussels sproutsCut 1 pound trimmed Brussels sprouts in half lengthwise. Combine Brussels sprouts, 2 tablespoons melted butter, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper on a jelly-roll pan. Bake at 425º for 15 minutes or until browned and tender. Remove from oven. Sprinkle with 1 teaspoon grated lemon rind; toss to combine.