Roasted Sliced Brussels Sprouts with Garlic and Onions

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Roasted Sliced Brussels Sprouts with Garlic and Onions

 

1 pint, about 10 ounces, Brussels sprouts

1 medium onion, peeled and sliced

2 garlic clove, peeled and minced

1 tbsp. olive oil

salt to taste

 

Preheat the oven to 450 degrees. Remove any wilted or yellowed leaves from the

Brussels sprouts and trim the stem close to the heads. Cut each head vertically

into thin slices. Break the onion slices apart into rings and add to the sprouts

along with the garlic and a light sprinkling of salt. Spray generously or

drizzle with olive oil, toss the vegetables to coat them lightly with oil, and

spread out evenly in a thick skillet or non-stick baking dish. Bake for about 15

minutes, or until the vegetables are lightly browned and tender, stirring once

or twice as they roast. Serve hot as a side dish.

Makes 3 servings.

Calories 95 Fat 5 g, Carbs 12 g, Fiber 4.5 g.

 

 

 

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