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Brussels Sprouts with Browned Garlic

Becky Luigart-Stayner
Yield 6 servings (serving size: 1/2 cup)
To trim Brussels sprouts, discard the tough outer leaves and trim off about 1/4 inch from stems. Don't trim too much from the stems, or the sprouts will fall apart. If you're not a Brussels sprouts lover, try substituting green beans. Be sure to brown the garlic over low heat, because it can burn in a flash.

Ingredients

  • 6 cups trimmed Brussels sprouts, halved (about 2 pounds)
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 91
  • caloriesfromfat 30 %
  • fat 3 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 5.2 g
  • carbohydrate 14.3 g
  • fiber 6.5 g
  • cholesterol 0.0 mg
  • iron 2.2 mg
  • sodium 234 mg
  • calcium 67 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine the Brussels sprouts, 1 1/2 teaspoons oil, salt, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until sprouts are crisp-tender. Keep warm.

  3. Heat 1 1/2 teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in juice. Add to sprouts mixture; toss well.