Sheet-Pan Lemon Garlic Roasted Brussels Sprouts Recipe
Lemon Garlic Roasted Brussels Sprouts
1/4 of recipe (about 2/3 cup): 130 calories, 8g total fat (1.5g sat. fat), 229mg sodium, 11.5g carbs, 4.5g fiber, 2.5g sugars, 5.5g protein
Click for WW Points® value*
Prep:
10 minutes
Cook:
35 minutes
Ingredients:
2 tbsp. lemon juice
2 tbsp. olive oil
1 tbsp. chopped garlic
1/4 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 lb. Brussels sprouts, trimmed and halved
1 1/2 tbsp. grated Parmesan cheese
Directions:
Preheat oven to 400ºF. Spray a baking sheet with nonstick spray.
In a small bowl, combine lemon juice, oil, garlic, onion powder, salt, and pepper. Mix well.
Place halved Brussels sprouts on the baking sheet. Top with the lemon mixture. Toss to coat.
Cover baking sheet with foil. Bake for 25 minutes.
Remove foil. Top with Parm. Bake until golden brown and tender, about 10 minutes.
MAKES 4 SERVINGS
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Chew on this:
January 30th (today) is National Croissant Day. Grab a can of reduced-fat crescent roll dough and some mini chocolate chips, and make these Chocolate Croissant Minis!
Share this sheet-pan recipe for Lemon Garlic Roasted Brussels Sprouts with your veggie-loving friends.
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