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

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Recipe Summary

hands-on:
15 mins
total:
30 mins
Servings:
4
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 12g; cholesterol 31mg; saturated fat 7g; carbohydrates 8g; mono fat 3g; poly fat 1g; trans fatty acid 0g; insoluble fiber 3g; sugars 2g; protein 3g; vitamin a 1047.6IU; vitamin c 75.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.2mg; folate 54.4mcg; vitamin b12 0mcg; sodium 259mg; potassium 351mg; calcium 43mg; iron 1.4mg.
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Reviews

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