These brussels sprouts will please just about anyone’s taste buds, thanks to a zing from the lemon juice. Be sure to make enough for leftovers, because they soak in flavor over time and are even better
the next day.
Ingredients
- ½ cup (60 g) walnuts, chopped
- 1 pound (455 g) brussels sprouts, halved or quartered
- 2 to 3 tablespoons (27 to 40 g) coconut oil, melted
- ½ teaspoon salt
- Ground black pepper, to taste
- 2 tablespoons (28 ml) extra-virgin olive oil
- ½ lemon Juice
How to Make It
- Preheat the oven to 350°F (180°C, or gas mark 4). Scatter the walnuts on a baking sheet and bake for 10 minutes, or until toasted and fragrant. Set aside to cool.
- Increase the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.
- In a medium bowl, toss together the brussels sprouts, coconut oil, salt, and pepper. Lay the sprouts out on the prepared baking sheet and roast for 35 minutes, or until fork-tender. Stir them halfway through baking to help them cook evenly.
- Place the sprouts in a bowl and mix in the walnuts, olive oil, and lemon juice.
- Store any leftovers in the fridge and then eat cool or warm briefly in the microwave or a pan.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 252 kcal Calories from Fat: 199.8 kcal |
|
% Daily Value*
|
| Total Fat 22.2 g 63% |
Trans Fat 0.0 g |
carbohydrates 12.3 g 9% |
Dietary Fiber 5.2 g 14% |
Protein 5.8 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
