Lincolnshire Kitchen Roasted Sprouts recipe by Rachel Green

Roasted Brussels Sprouts
Serves 6
The ultimate Christmas vegetable, roasted with caraway seeds for a sharp, distinctive kick.
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100 calories
8 g
0 g
7 g
3 g
1 g
91 g
47 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
91g
Servings
6
Amount Per Serving
Calories 100
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 47mg
2%
Total Carbohydrates 8g
3%
Dietary Fiber 3g
14%
Sugars 2g
Protein 3g
Vitamin A
13%
Vitamin C
118%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g Brussels sprouts
  2. 3tbsp rapeseed oil
  3. 1tsp caraway seeds
  4. Sea salt and black pepper
Instructions
  1. Preheat oven to 180ÂșC/Gas Mark 4.
  2. Wash and peel off any loose or damaged leaves from the sprouts and cut each sprout in half. Place these into a bowl and add the rapeseed oil and caraway seeds. Toss the ingredients together and season them well with sea salt.
  3. Add the Brussels sprouts to the pan and place it in the oven to roast for 20 to 25 minutes, basting occasionally until the sprouts are just soft. Continue to roast until the sprouts are cooked through and slightly browned.
beta
calories
100
fat
7g
protein
3g
carbs
8g
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