I really enjoyed the Roasted Brussels Sprouts Salad With Cranberries and Almonds that I created for the holidays so I decided to come up with another delicious variation!!
8 cups Brussels sprouts, stems trims and halved
¼ cup walnuts
¼ cup raisins
¼ cup olive oil
¼ cup lemon juice
salt and pepper to taste
Preheat oven to 350 degrees. Rinse and trim stems of Brussels sprouts and cut into halves. Place on baking sheet coated with cooking spray and roast for 20-30 minutes, (turn/toss them half way through) until lightly browned and tender but firm when pierced with a fork. Let cool and set aside. In a medium bowl whisk together the olive oil and lemon juice. Chop up the cooled Brussels sprouts and add them along with the raisins and walnuts to the bowl and mix well until evenly coated with dressing. Add salt and pepper to taste. Chill in the fridge if not serving immediately.
Makes 8 cups 8 servings
Serving size: 1 cup Calories 140 Protein 4 g Carb 13 g Fiber 4 g Sugars 6 g Fat 10 g Saturated fat 1.5 g Sodium 25 mg