Prep
time: 15 minutes | Cook time: 20 minutes| Serves 1
1 bag fresh, whole Brussels sprouts About 25-30
sprouts in a bag
1 clove garlic minced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. ground chipotle powder (optional)
1/4 c. extra-virgin olive oil
1 clove garlic minced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. ground chipotle powder (optional)
1/4 c. extra-virgin olive oil
1. Preheat the oven to 425°F.
2. Remove the stems from the Brussels sprouts and
cut them in half
before placing them in a large mixing dish.
before placing them in a large mixing dish.
3. Then add the garlic and spices, followed by
the oil. Toss until all
the sprouts are evenly coated.
the sprouts are evenly coated.
4. Line a baking sheet with parchment paper and
spread the sprouts out evenly. Bake for about 20 minutes, or until
done to preference (I like mine crispy!)
5. Allow cooling for a few minutes before
serving.
Per
Serving:
Calories: 310 ;Protein: 18.2 g; Fiber: 2 g; Net Carbohydrates: 2.4 g ;Sugar Alcohol: 4.7 g ;Fat:8.5 g ;Sodium: 302.3 mg; Carbohydrates: 22 g ;Sugar: 5.1 g
Calories: 310 ;Protein: 18.2 g; Fiber: 2 g; Net Carbohydrates: 2.4 g ;Sugar Alcohol: 4.7 g ;Fat:8.5 g ;Sodium: 302.3 mg; Carbohydrates: 22 g ;Sugar: 5.1 g
