Brussels Sprouts with Browned Garlic

Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

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.

Note:

December 2000