Oven Braised Brussels Sprouts

1 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? Brussels sprouts ???
??? ground pepper to taste [optional] ???
??? salt [optional] ???
??? extra virgin olive oil ???
??? lemon juice, freshly squeezed ???

Method

  1. Prepare the sprouts by peeling off the wilted outer leaves and piercing the core of the vegetable with the tip of a small knife. This allows even cooking of the vegetable and prevents bitterness.
  2. Place the sprouts in a baking dish, preferably deep. Season the sprouts with salt and pepper and drizzle a reasonable amount of olive oil or according to taste. Drizzle lemon juice. Cover with aluminum foil and put into the oven at 350°F (180°C) for 30 minutes.
  3. Serve plain or drizzled with high-quality olive oil. If the sprouts are not sufficiently cooked, leave them for 10 more minutes. Before putting into in the oven, add a bit of lemon zest if desired.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

90

Fat

5 g

8 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

10 g

3 %

Fibre

5 g

19 %

Sugars

2 g

Net Carbs

5 g

Protein

3 g

Vitamin A

25 %

Vitamin C

142 %

Calcium

4 %

Iron

12 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin C, Vitamin K
Good source of  :
Fibre, Manganese, Potassium, Vitamin A
Source of  :
Copper, Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 1
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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