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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. brussels sprouts (trimmed and halved)
- 1/8 cup olive oil
- 1/2 tsp. kosher salt
- freshly ground pepper
- 1 tsp. sugar
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium330mg14% |
Potassium470mg13% |
Protein4g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A15% |
Vitamin C160% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Dorie 5 years ago
I'm no great cook but my first effort came out pretty well. I'm deathly afraid of fires, and checked online to see what's a safe temp for parchment paper. After I had put my plan on the broiler. It varies and I was afraid it might start to burn, so I went to check. Thank goodness I did - it was only about 4 minutes in but the sheet was turning brown, so I took everything out and moved the yummies onto nonstick foil. There was a warning to keep an eye on them and I didn't, so mine came out with a burnt outer layer that I didn't enjoy so I pulled them off.
Specifics about temp would have been helpful - apparently broil temp can vary from oven to oven. And I'm so inept it would have helped to know which shelf to use. Still, these are the first ones I've made that were not totally mushy inside so that's a plus. Looking forward to making these again now that I know what to check. I can taste potential - the seasonings tasted good on the raw veggies.