Food From Friends, Vegetables & Side Dishes

Makes 4 servings

1 1 /2 lb. Brussels sprouts, well trimmed
Boiling salted water
3 tbsp. olive oil
3/4 tsp. Kosher salt (or to taste)
freshly ground black pepper to taste

Preheat oven to 400°F. Trim off ends from Brussels sprouts and pull off any yellow leaves. Bring water to a rolling boil in a saucepan; add Brussels sprouts and cook for 3 minutes. Drain well; immediately place sprouts in a bowl of ice water for a few minutes. Drain thoroughly. (This is calling blanching. See Variation below.)

Place sprouts in a bowl and toss with olive oil, salt and pepper. Turn them out onto a baking sheet and roast for 20 to 30 minutes, until crispy outside and tender inside. Be sure to shake the pan occasionally to help the Brussels sprouts brown evenly. Sprinkle with additional Kosher salt and serve immediately.

Variation: Cut blanched Brussels sprouts in half and roast them for half the time. They are also fabulous drizzled with lemon juice.

16 grams carbohydrate and 5 grams fiber, making a usable (net) carb count of 11carbs. 5 grams protein

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