Roasted Brussels Sprouts with Walnuts

Reposted from CleanEatingMag.com (Original recipe title ‘Roasted Brussels Sprouts with Chesnuts’)

By Julie O’Hara

First Line Therapy Servings:

1 Serving = 3/4 Cup

1 1/2 Category 1 Vegetables (1.5), 1/2 Nuts & Seeds (0.5), 1 Oil

Serves: 8
Hands-on time: 25 minutes
Total time: 50 minutes

INGREDIENTS:

• Olive oil cooking spray
• 2 lb Brussels sprouts, trimmed and halved lengthwise
• 2 tbsp extra-virgin olive oil
• 2 tsp apple cider vinegar
• 3/4 tsp sea salt
• Fresh ground black pepper, to taste
• 1 cup walnuts, chopped (Modified to fit First Line Therapy- original recipe called for jarred or vacuum-packed roasted chestnuts, chopped)

INSTRUCTIONS:

1. Preheat oven to 400°F. Coat a large, rimmed baking sheet with cooking spray. Add Brussels sprouts, oil, vinegar, salt and pepper. Toss well to coat, spread evenly on sheet and bake for 20 minutes, stirring once.
2. Remove from oven, add walnuts and toss to distribute evenly throughout. Return to oven and bake until Brussels sprouts are tender and golden brown, 5 to 10 minutes. Serve hot.

Nutrients per 3/4-cup serving: Calories: 125, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 20 g, Fiber: 5 g, Sugars: 4 g, Protein: 4 g, Sodium: 209 mg, Cholesterol: 0 mg