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.

Marshall Paulsen, Chef
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; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 31 mg cholesterol; 259 mg sodium. 351 mg potassium; 8 g carbohydrates; 3 g fiber; 2 g sugar; 3 g protein; 0 g trans fatty acid; 1048 IU vitamin a; 76 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 54 mcg folate; 0 mcg vitamin b12; 43 mg calcium; 1 mg iron;