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Roasted Brussel Sprouts & Carrots

4 servings

  • 1/2 pound fresh
       Brussels sprouts (cleaned)
  • 1/2 pound baby carrots
  • 2 teaspoons olive oil
  •    salt & pepper (to taste)

Preheat oven to 400°.

Wash sprouts thoroughly, remove discolored leaves, cut off stem ends. When cooking brussel sprouts whole, cut an X in the core end with a sharp knife. Steam brussel sprouts & carrots (about 7 minutes) until the are half cooked.

Put the brussel sprouts & carrots into a glass casserole bowl, toss with the olive oil; salt & pepper to taste; and bake for 20 minutes.

 
Nutrition Facts (1 PP)
Amount Per Serving: Calories 66 - Calories from Fat 22
Percent Total Calories From: Fat 34%, Protein 13%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 34mg, Total Carbohydrate 9g, Dietary Fiber 3g, Protein 2g, Vitamin A 9011 units, Vitamin C 53 units, Calcium 36 units, Iron 1 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
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