Recipe Details
Ingredients
-
1tablespoonolive oil
-
1poundBrussels sprouts, halved
-
2cupsred seedless grapes
-
1teaspoonminced garlic
-
2fresh rosemary sprigs
-
lemon wedges for serving
-
¼teaspoonkosher salt
-
¼teaspoonblack pepper
Cooking Directions
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Heat oil in a very large oven-safe skillet over high heat until shimmering. Arrange Brussels sprouts cut sides down in the skillet. Cook until cut sides are browned, 2 to 3 minutes. Stir in grapes and garlic. Top with rosemary sprigs.
-
Roast in the preheated oven until sprouts are tender, about 15 minutes.
-
Season with salt and black pepper. Squeeze lemon wedges over sprouts. If desired, remove rosemary before serving. Garnish with additional pepper.
Cook’s Note:
If Brussels sprouts are very large, cut into quarters.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories81 | |
% Daily Value * | |
Total Fat 4g |
5% |
Saturated Fat 1g |
3% |
Sodium 29mg |
1% |
Total Carbohydrate 11g |
4% |
Dietary Fiber 4g |
16% |
Protein 4g |
8% |
Potassium 446mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved