Never eat boring, boiled Brussels sprouts again. You’ll be pleasantly surprised by how tasty Brussels sprouts can be when roasted. Roasting brings out their sweetness and reduces the harsh flavor of this cabbage. What makes this recipe skinnier is using half the olive oil and salt. The skinny for each serving, 80 calories, 4 grams of fat and 2 Weight Watchers Points PLUS. This healthy side dish is sure to make a Brussels sprout lover out of you, I hope!
Prep Time: 5 minutes
Roast Time: 35 minutes
1 pound Brussels sprouts
1 tablespoon extra virgin olive oil
½ tablespoon balsamic vinegar
1 teaspoon garlic, minced
½ teaspoon salt or to taste
Fresh ground black pepper
1. Preheat oven to 400 degrees. Line a baking pan with foil and coat with olive oil cooking spray or any cooking spray.
2. Cut off the ends of each Brussels sprout and remove any yellow outer leaves. Cut each in half.
3. Place sprouts on baking pan and coat with olive oil, vinegar, garlic, salt and pepper. Spread evenly into a single layer.
5. Roast for about 20-25 minutes until crisp outside and soft inside. The bake time depends on the size of your sprouts. Shake the pan a few times during roasting to brown them evenly.
Serves 4 (each serving, 4 ounces)
Brussels sprouts belong to the cancer fighting cruciferous family. They were developed near their namesake city of Brussels, Belgium. They grow in rows of sprouts on a long, thick stock.
Brussels sprouts contain good amounts of vitamin A, C, folic acid and fiber.
Choose Brussels sprouts that are firm, compact, and have bright green buds. The smaller the sprouts the more tender they will be. I found them at Trader Joe’s in a one pound bag in the produce section.
Weight Watchers POINTS PLUS 2
|SKINNY FACTS: for each (4 oz) serving
80 calories, 4g fat, 4g protein, 11g carbs, 4g fiber, 322mg sodium, 3g sugar
|FAT FACTS: for each serving
111 calories, 7g fat, 4g protein, 11g carbs, 4g fiber, 615mg sodium, 3g sugar