When it comes to Brussels sprouts, the oven is your friend. Improperly handled, these dark green globes can turn bitter, but roasting brings out their better qualities.
Adding tomatoes and a little maple syrup brings sweetness to the mix.
Turn this into a sheet-pan meal by roasting some potatoes on the side.
Brussels Sprouts Roasted With Tomatoes
Ingredients:
• 1 pound Brussels sprouts, trimmed and cut in half
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 large tomato, cut in 8 wedges
• 2 tablespoons maple syrup
Directions:
Heat oven to 375 degrees. Line a rimmed sheet pan with parchment or foil.
Spread Brussels sprouts in prepared pan. Drizzle with oil, salt and pepper; toss. Roast 15 minutes, then stir.
Add tomatoes to pan and drizzle everything with maple syrup; stir. Roast another 15-30 minutes, depending on size of Brussels sprouts, until they are tender and turning brown on edges.
Serves 4.
Approximate nutrient analysis per serving (not including salt to taste): 140 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 30 mg sodium, 18 g carbohydrate, 5 g fiber, 10 g sugar, 4 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.
The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.
