SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 25 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, ONE-POT
Brussels sprouts resemble mini cabbages, a member of their cruciferous family. They have potent antioxidant properties and are a good source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid. Brussels sprouts are also one of the highest vegetable sources of vitamin C, which helps with optimizing blood vessel health. These crispy Brussels sprouts are coated with a touch of sweet maple syrup and a subtle spicy kick of red pepper flakes that create a balanced, flavorful side dish perfect to accompany any meal.
2 cups Brussels sprouts, cut in half
1
.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2
.
Coat the Brussels sprouts with the glaze. Add the sprouts to the baking sheet, cut-side down.
3
.
Roast for 10 minutes. Flip them once they’re slightly golden and roast for another 10 to 15 minutes until they are fork-tender. Serve or store in an airtight container in the refrigerator for up to 4 days.
FLAVOR TIP:
To add more heat, increase the red pepper flakes in the Chile-Lime Glaze recipe to ¼ teaspoon.
Per serving:
Calories: 86; Total fat: 5g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 23mg; Potassium: 359mg; Magnesium: 22mg;
Carbohydrates: 10g; Sugars: 3g; Fiber: 3g; Protein: 3g; Added sugar: 1g; Vitamin K: 219mcg