INGREDIENTS:
-Olive oil
cooking spray
-2 lb
Brussels sprouts, trimmed and halved lengthwise
-2 tbsp
extra-virgin olive oil
-2 tsp apple
cider vinegar
-3/4 tsp sea
salt
-Fresh
ground black pepper, to taste
-1 cup
jarred or vacuum-packed roasted chestnuts, chopped
DIRECTIONS:
Preheat oven
to 400°F. Coat a large, rimmed baking sheet with cooking spray. Add Brussels
sprouts, oil, vinegar, salt and pepper. Toss well to coat, spread evenly on
sheet and bake for 20 minutes, stirring once.
Remove from
oven, add chestnuts and toss to distribute evenly throughout. Return to oven
and bake until Brussels sprouts are tender and golden brown, 5 to 10 minutes.
Serve hot.
Nutrients
per 3/4-cup serving: Calories: 125, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 20 g,
Fiber: 5 g, Sugars: 4 g, Protein: 4 g, Sodium: 209 mg, Cholesterol: 0 mg
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