Brussels Sprouts with Browned Garlic

Yield: 6 servings (serving size: 1/2 cup)
Source: Cooking Light December 2000
CL Comments: To trim Brussels sprouts, discard the tough outer leaves and trim off about 1/4 inch from stems. Don't trim too much from the stems, or the sprouts will fall apart. If you're not a Brussels sprouts lover, try substituting green beans. Be sure to brown the garlic over low heat, because it can burn in a flash.
Comments from an OH Kitchen: This would be easy to change to fit your meal. This recipe called for Salt (I used Kosher) pepper (I used fresh ground )olive oil and lemon juice and sliced garlic, next time that I have a Chinese type meal I will use sesame oil and rice wine vinegar. I could have eatten the entire bowl but my husband insisted on half. At 1 pt per half cup, it's easy to eat quite a bit without using all of your points.


6 cups trimmed Brussels sprouts, halved (about 2 pounds)
1 tablespoon olive oil, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
3 garlic cloves, thinly sliced
1 tablespoon fresh lemon juice


  1. Preheat oven to 425°.
  2. Combine the Brussels sprouts, 1 1/2 teaspoons oil, salt, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until sprouts are crisp-tender. Keep warm.
  3. Heat 1 1/2 teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in juice. Add to sprouts mixture; toss well.


Healthy Units: 1 per serving or Core
CALORIES 91 (30% from fat); FAT 3g (satfat 0.4g, monofat 1.7g, polyfat 0.4g); PROTEIN 5.2g; CARBOHYDRATE 14.3g; FIBER 6.5g; CHOLESTEROL 0.0mg; IRON 2.2mg; SODIUM 234mg; CALCIUM 67mg;

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