Monday, January 16, 2006
Point Count: Roasted Brussels Sprouts with Garlic & Onions
As adapted from Epicurious.com.
Active time: 10 min Start to finish: 35 min
1 lb Brussels sprouts, trimmed and halved (quartered if large) - 0 pt.
1 garlic clove, minced - 0 pt.
1 onion, thinly sliced - 0 pt.
1 tablespoon extra-virgin olive oil - 3 pt.
1/4 cup chicken stock - 0 pt.
Preheat oven to 450°F.
Toss together Brussels sprouts, garlic, onion, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.
Makes 2 servings; 1.5 points per serving.
Active time: 10 min Start to finish: 35 min
1 lb Brussels sprouts, trimmed and halved (quartered if large) - 0 pt.
1 garlic clove, minced - 0 pt.
1 onion, thinly sliced - 0 pt.
1 tablespoon extra-virgin olive oil - 3 pt.
1/4 cup chicken stock - 0 pt.
Preheat oven to 450°F.
Toss together Brussels sprouts, garlic, onion, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.
Makes 2 servings; 1.5 points per serving.
