Monday, December 12, 2016

Seasonal Recipe | Roasted Brussels Sprouts with Chestnuts

-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

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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