The trick to making perfectly tender-crisp roasted vegetables is to chop them to a uniform size—that way, you won't end up with some undercooked and some overcooked pieces. Brussels sprouts vary in size, so keep smaller ones whole to prevent them from burning.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2014
Ingredients
Method
In bowl, combine brussels sprouts with squash. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add bacon, oil, thyme, garlic powder, onion powder, salt and pepper; toss to coat.Spread in single layer on lightly greased foil-lined rimmed baking sheet. Bake in 450 F (230 C) oven, stirring halfway through, until golden, about 35 minutes. Toss with lemon juice.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 286 mg
- Sugars 4 g
- Protein 5 g
- Calories 147.0
- Total fat 9 g
- Potassium 571 mg
- Cholesterol 10 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
%RDI
- Iron 13.0
- Folate 30.0
- Calcium 6.0
- Vitamin A 10.0
- Vitamin C 103.0
