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,
TERRYS Cookbook,
Roasted Meals,
Fall Vegetables,
Denise's Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | 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
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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