Saturday, November 26, 2005

Roasted Brussel Sprouts with Hazelnuts


2 pounds of Brussel Sprouts, trimmed and cut in halves and quarters
3 tablespoons chopped hazelnuts
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Pinch of salt
Freshly ground black pepper to taste


Preheat oven to 400 degrees F. Combine all ingredients in a baking dish, tossing well to coat. Bake, uncovered, for 25 to 30 minutes or until Brussel sprouts are fork tender. Remove from oven, toss mixture and taste for salt and pepper and extra vinegar. Serve wam or cold.

Makes 8 to 10 servings.

Nutritional Information:
Per serving:
114 calories
7 g of fat, 1 g saturated
4 g of protein
11 g of carbs


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