Crispy Brussels sprouts
Rich in lutein, folate, and vitamins C and K, these nutritional powerhouses will disappear. So double up and be prepped to become addicted.
- Brussels sprouts, washed and halved.
- 3 garlic cloves chopped
- 1 teaspoon Olive oil
- Salt and pepper
- 1/4 cup silvered almonds, toasted
- Half a lemon for juice
Preheat oven To 350
Mix halved Brussels sprouts with garlic and olive oil until lightly coated. Salt and pepper slightly. Line baking sheet with parchment paper and lay out sprouts evenly. Roast. After an hour, flip sprouts. They should be brown. Roast for 15 more minutes until evenly browned and glistening. Squeeze lemon juice, add almonds, toss and serve.