Hearty Weeknight Supper Menu
Roasted Brussels sprouts retain a crisp-tender texture and gain caramelized flavor from browned edges. Choose boil-in-bag brown rice if you're in a hurry; it cooks in about 10 minutes.
Vanilla low-fat ice cream with caramel sauce and toasted slivered almonds
Roasted Brussels sprouts Cut 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.
Cooking Light, March 2009
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