Roasted Brussels sprouts with toasted almonds
SmartPoints® value per serving
Roasting vegetables brings out their natural sweetness and releases a lot of flavor without any additional fat or calories. Try this method with other thick-cut vegetables such as onion wedges, pepper chunks, and carrot sticks. This recipe takes just half an hour to make and requires only six ingredients, and it's the perfect side dish to go along with any entrée. The Brussels sprouts are tossed with olive oil, balsamic vinegar, salt, and pepper before roasting in the oven. In the meantime, sliced almonds get toasted in a skillet and beautifully complement the roasted Brussels. It doesn't get much easier than that.
Uncooked Brussels sprouts
20 oz, trimmed of outer tough leaves and cut in half lengthwise
2 Tbsp, extra-virgin
- Preheat oven to 425ºF.
- In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; toss to mix and coat and then spread on a nonstick baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
- Meanwhile, in a small skillet, cook almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with cooked Brussels sprouts and serve hot. Yields about 2/3 cup per serving.