This is a low-calorie side dish with a cruciferous vegetable and a great tasty way to incorporate more veggies with each meal. The recipe is a great source of Fiber, Vitamin C, Vitamin E, Thiamin and Folate. One cup of this recipe contains 2 servings of vegetables.
Check the nutrition facts panel (on the right) for detailed nutrition information, the daily value numbers in red indicates that the recipe has high amounts of nutrient that you need to be cautious of (fat, sodium or cholesterol) and the green indicates that this recipe has a healthy amount of the ingredients you need. Use the table to keep track of your daily intake of calories, nutrients and vitamins and ensure you check the serving size on the panel to control your portions.
Ingredients
2 pounds Brussels sprouts (trimmed and halved)
1 cup Pecans (roughly chopped)
2 Tbsp Olive oil
2 cloves Garlic, finely chopped
½ tsp Salt
¼ tsp Black pepper
Servings: 9
Directions
- Heat oven to 400° F
- On a large baking sheet add the Brussels sprouts (face up) pecans, garlic, salt, and pepper
- Roast until golden and tender (20-25 minutes)
Recipe adapted from RealSimple.com