I used to steam Brussels sprouts and always found them to be quite watery with too strong a flavor for my tastes. Then my stepmother, Lisa, gave me a new recipe for roasting that is so flavorful and sweet that my whole family likes Brussels sprouts now. If you haven't eaten Brussels sprouts in a while, I encourage you to do so. Brussels sprouts are so fresh this time of year and they are teaming with health promoting antioxidants. Serves 3.

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Ingredients

1 pint (about 10 ounces) Brussels sprouts

1 medium onion, peeled and sliced

2 garlic clove, peeled and minced

1 T. olive oil

Salt to taste

Preheat the oven to 450 F°. Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads. Cut each head vertically into thin slices. Break the onion slices apart into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil, and spread out evenly in a thick skillet or non-stick baking dish. Bake for about 15 minutes, or until the vegetables are lightly browned and tender, stirring once or twice as they roast. Serve hot as a side dish.

Nutritional information per serving (1):

95 calories
5g total fat
.75g saturated fat

12g carbohydrate
3 g protein
4.5 g fiber

Portions:
2 Vegetables
1 Extras