Makes 4 Servings
Bottoms trimmed and cut in half
Preheat the oven to 425 degree F. Bring a medium pot with water to a boil. Blanch the brussel sprouts for 3 minutes. This will ensure the interior of the brussel sprouts will be a cooked, creamy texture inside.
Oil an unlined baking sheet and spread the brussel sprouts face down. Bake for 25 minutes and serve.
Toss the baked brussel sprouts in a salad dressing or vinegrette for extra flavor. You could also add almonds and pomegranate seeds after baking for additional texture.
Calories (kCal) - 79
Fat (g) - 4
Cholesterol (mg) - 0
Sugar (g) - 2
Protein (g) - 3
Fiber (g) - 5
Sodium (mg) - 28
Potassisum (mg) - 441
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