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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 30%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.2g
  • Carbohydrate: 14.3g
  • Fiber: 6.5g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 234mg
  • Calcium: 67mg

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

  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.
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