Health considerations aside, this recipe from chef Marshall Paulsen of Minneapolis' Birchwood Cafe will make you question the wisdom of always roasting veggies in olive oil. The butter browns to aromatic perfection while the sprouts cook--genius! If you want to fancy the sprouts up, add the bacon and pomegranate seeds.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. Place butter in a large rimmed baking sheet. Place pan in oven for 5 minutes, or until butter melts. Add Brussels sprouts, thyme, salt and pepper; carefully toss to coat.

  • Roast for 15 minutes or until golden brown and tender, stirring once. If desired, garnish with crumbled bacon and pomegranate arils.

Nutrition Facts

140 calories; total fat 12g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 31mg; sodium 259mg; potassium 351mg; carbohydrates 8g; fiber 3g; sugar 2g; protein 3g; trans fatty acidg; vitamin a 1048IU; vitamin c 76mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 54mcg; vitamin b12mcg; calcium 43mg; iron 1mg.