Oven Braised Brussels Sprouts

1 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Preparation : 10 min Cooking : 40 min
90 calories/serving

Ingredients

12 Brussels sprouts 300 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
1 tbsp extra virgin olive oil 15 mL
1 tsp lemon juice, freshly squeezed 1/4 lemon

Method

  1. Prepare the sprouts by peeling off the wilted outer leaves and piercing the core of the vegetable with the tip of a small knife. This allows even cooking of the vegetable and prevents bitterness.
  2. Place the sprouts in a baking dish, preferably deep. Season the sprouts with salt and pepper and drizzle a reasonable amount of olive oil or according to taste. Drizzle lemon juice. Cover with aluminum foil and put into the oven at 350°F (180°C) for 30 minutes.
  3. Serve plain or drizzled with high-quality olive oil. If the sprouts are not sufficiently cooked, leave them for 10 more minutes. Before putting into in the oven, add a bit of lemon zest if desired.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

90

Fat

5 g

8 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

10 g

3 %

Fibre

5 g

19 %

Sugars

2 g

Net Carbs

5 g

Protein

3 g

Vitamin A

25 %

Vitamin C

142 %

Calcium

4 %

Iron

12 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin C, Vitamin K
Good source of  :
Fibre, Manganese, Potassium, Vitamin A
Source of  :
Copper, Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 1
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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