Brussels Sprouts with Browned Garlic

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)

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.

Nutritional Information

Calories:

91 (30% from fat)

Fat:

3g (sat 0.4g,mono 1.7g,poly 0.4g)

Protein:

5.2g

Carbohydrate:

14.3g

Fiber:

6.5g

Cholesterol:

0.0mg

Iron:

2.2mg

Sodium:

234mg

Calcium:

67mg