Roasted Brussels Sprouts with Parsley, Lemon & Almonds

Prep time: 10min
Total time: 40min
Serves 8
2 lb
Brussels sprouts, trimmed and halved lengthwise
1 kg
2 tbsp
Pure 100% Olive Oil
30 mL
1/2 tsp
each salt and pepper
2 mL
1/2 cup
Sliced Almonds
125 mL
1 tbsp
each lemon zest and lemon juice
15 mL
1/4 cup
chopped parsley
60 mL
2 tbsp
Aged Balsamic Vinegar of Modena
30 mL
1/8 of the recipe
calories
130
fat
6 g
saturated fat
1 g
carbs
14 g
protein
5 g
fibre
5 g
sodium
170 mg

Directions

  1. Preheat oven to 375°F (190°C). Toss Brussels sprouts with oil, salt and pepper and place on a rimmed baking sheet. Roast on middle rack of oven, stirring occasionally, 25 min. Add almonds and roast another 5 min. or until sprouts are tender-crisp, outer leaves are golden and almonds are toasted.

  2. Transfer to a serving dish. Stir in lemon zest and juice and parsley. Drizzle with balsamic vinegar and serve.