Roasting brussel sprouts bring out their sweetness and cutting half shortens the roasting time.
1½ lb (750 g) Brussels sprouts (stems removed and cut in half)
2 Tbsp (30 mL) grated Parmesan cheese (0.5 oz)
1 Tbsp (15 mL) olive oil
pinch of salt and pepper
1 tsp (5 mL) minced garlic
1 small red pepper, seeded and cut in half
⅓ cup (80 mL) toasted slivered almonds for garnish
1. Preheat the oven to 400°F (200°C). Line the baking sheets with foil sprayed with vegetable oil.
2. Place the Brussels sprouts in a bowl and add the Parmesan, olive oil, salt and pepper, and garlic. Mix well and place on the baking sheet along with the red pepper.
3. Roast for 20 minutes, turning occasionally just until tender and slightly browned. Peel the skin off the pepper and cut into large wedges chunks.
4. Serve with the almonds sprinkled over top.
Serves 6 –
Fibre 5.4 gm
Sodium 1.2 mg