Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

Prep: 15 minutes; Cook: 18 minutes. People typically turn up their noses at Brussels sprouts. But carrots, capers, and parsley take these to another level, flavorwise.

Maria Helm Sinskey
Recipe by Health November 2007

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Credit: Alexandra Rowley

Recipe Summary

Yield:
Makes about 12 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450º.

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  • Combine Brussels sprouts, carrots, and 3 tablespoons oil in a medium bowl, tossing to coat. Spread on large roasting pan coated with cooking spray. Bake at 450° for 15 minutes or until tender, stirring occasionally.

  • Heat remaining 1 tablespoon oil and butter in a small skillet over medium heat. Add capers; fry 3 minutes or until brown and crisp. With slotted spoon, transfer capers to paper towels to drain. Set aside.

  • Combine Brussels sprout mixture and capers in medium bowl. Sprinkle with parsley, salt, and pepper; toss gently to mix.

Nutrition Facts

86 calories; fat 6g; saturated fat 1g; mono fat 4g; poly fat 1g; protein 2g; carbohydrates 8g; fiber 3g; cholesterol 3mg; iron 1mg; sodium 222mg; calcium 38mg.
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