Provided by Woman's Day
Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.
Planning Tip: Can be made through Step 1 up to 1 day ahead. Roast just before serving.
Calories 58 Fat 2g Saturated fat 0g Cholesterol 0mg
Sodium 169mg Carbohydrate 9g Fiber 6g
This recipe has been added to the following public cookbooks:
PACECAT'S Selected Recipes,
Brussels Sprouts,
TERRYS Cookbook,
Roasted Meals,
Fall Vegetables
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Kshane3355
12/30/09 09:19 PM | Good Stuff!I like that they are quick and easy - great taste but I would ease up on the lemon... Otherwise, they were a huge hit! |
| ★ ★ ★ ★ ★ | BRITATHRT
09/14/08 04:07 PM | super easy and flexibleI added baby carrots, wedges of onions and baby red bliss potatoes that I halved as well..it made a GREAT meatless meal!! |
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Campbell's
Heart-shaped puff pastry cookies are so easy to make, and this recipe has three different topping ideas.
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