This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Brussels sprouts are really quite versatile."
-Yotam Ottolenghi, Chef
Brussels sprouts are great but misunderstood. If you overcook them, they will become bitter, but these, slow roasted with spice and a bit of sweetness, are really delicious: roasted flavor with spice that just happens to be good for you.
This is mildly spicy and if you like spicier food, you can use a bit more cayenne. Add 1/4 teaspoon at a time.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Serve hot or cold.
|4 tsp||olive oil|
|1/4 tsp||cayenne pepper|
|1 tsp||smoked paprika|
|1 small||shallot (minced)|
|fresh ground black pepper (to taste)|
|1 lb||fresh Brussels sprouts (quartered)|
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the cayenne pepper, smoked paprika and shallot.
Stir for about one minute and add the brussels sprouts.
Add the salt, pepper and honey and toss well.
Place the pan in the oven and roast for about 20 minutes until lightly browned. Stir occasionally.
Serving size: about 1 cup
|Calories 91||Calories from Fat 34|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 12g||5%|
|Dietary Fiber 4g||17%|
|Vitamin A 23%||Vitamin C 162%|
|Calcium 4%||Iron 10%|
|Vitamin K 203 mcg||Potassium 480 mg|
|Magnesium 29 mg|