Roasted Brussels Sprouts (4 servings)

  • 500g Brussels sprouts
  • 1 Tbs olive
  • 1/2 Tbs honey (vegans can substitute maple syrup)
  • 2 Tbs lemon zest (fine zest – microplane works best)
  • ¼ – ½ tsp chili flakes

Preheat oven to 400-425 F. Wash, dry, trim and halve Brussels sprouts lengthwise. In medium bowl toss sprouts with other ingredients. Spread in single layer, cut side down on parchment-lined baking sheets. Roast until beginning to brown/caramelize (12-15 minutes). Delicious! I dare you not to convert a former Brussels sprout hater.

Nutrition Facts (per serving): 66 kcal, 0.6 g fat, 14.1 g carbohydrate, 5 g fibre, 5.1 g sugar, 4.3 g protein, vitamin A* 19%, calcium* 6%, vitamin C* 183%, iron* 10% (* based on a 2000 calorie diet).High in fibre, iron, manganese, magnesium, potassium, Vitamins A & C, B3, B6.