Honey-Roasted Brussels Sprouts

1 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 30 min
140 calories/serving

Ingredients

1/4 cup pine nuts 30 g
20 Brussels sprouts 500 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.4 g
2 tbsp extra virgin olive oil 30 mL
2 tsp honey 14 g
2 tsp lemon juice, freshly squeezed 1/4 lemon

Method

  1. Preheat the oven to 190°C/375°F.
  2. Prepare the sprouts by peeling off the wilted outer leaves and piercing the core with the tip of a small knife. This allows even cooking and prevents bitterness.
  3. Place the sprouts and pine nuts in a baking dish. Season with salt and pepper then add olive oil, honey and lemon juice. Toss well.
  4. Roast in the middle of the oven for about 30 min, until the sprouts are soft and golden-coloured. Turn them twice during cooking.
  5. Serve.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

140

Fat

10 g

15 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

13 g

4 %

Fibre

5 g

19 %

Sugars

5 g

Net Carbs

8 g

Protein

4 g

Vitamin A

21 %

Vitamin C

118 %

Calcium

4 %

Iron

12 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 2
Other Foods 0
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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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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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