INGREDIENTS FOR 6 SERVINGS:
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
INSTRUCTIONS:
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.
1. Preheat oven to 425 degrees.
2. 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 degrees for 25 minutes or until
sprouts are crisp-tender. Keep warm.
3. 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. Yield: 6 servings (serving size: 1/2
cup).
Enjoy the season’s peak produce—including recipes and nutritional information— at Cooking Light.Recipe Copyright © Cooking Light Magazine
.jpg)
