Roasted Brussels Sprouts
- Cooking spray
- 1 10-ounce package frozen brussels sprouts
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons chopped pecans
- 1 tablespoon balsamic vinegar
- Preheat the oven to 450F.
- Lightly spray a rimmed baking sheet with cooking spray.
- Put the brussels sprouts in a single layer on the baking sheet.
- Drizzle with the olive oil.
- Sprinkle with the salt and pepper.
- Bake for 17 to 19 minutes, stirring occasionally.
- Meanwhile, put the pecans in a single layer in a small skillet over medium heat.
- Dry-roast for about 4 minutes, or until just fragrant, stirring frequently.
- Remove from the skillet so they dont burn.
- Transfer the brussels sprouts to a medium bowl.
- Add the vinegar, tossing to coat.
- Sprinkle with the pecans.
- When time allows, dry-roast extra nuts.
- Freeze what you dont need right away in an airtight freezer bag for up to three months, and the nuts will be ready whenever you need them.
- (Per Serving)
- Calories: 78
- Total Fat: 5.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 3.0g
- Cholesterol: 0mg
- Sodium: 153mg
- Carbohydrates: 7g
- Fiber: 3g
- Sugars: 4g
- Protein: 3g
- Dietary Exchanges
- 1 Vegetable
- 1 Fat
cooking spray, sprouts, olive oil, salt, pepper, pecans, balsamic vinegar
Taken from www.epicurious.com/recipes/food/views/roasted-brussels-sprouts-375642 (may not work)