“This recipe is bound to turn anyone into a Brussels sprouts fan. For years, the only way I had Brussels sprouts was steamed with butter, and that became boring. This baked variation is not only easy to prepare, but healthier and even more tasty. The hint of heat and crunch of sesame seeds makes them surprisingly delicious.”
—By Patricia Boileau, Arvada, Colo.
1 pound fresh Brussels sprouts
3 to 4 tablespoons olive oil
2 teaspoons sesame seeds
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1. Preheat oven to 375F.
2. Trim tough ends off Brussels sprouts and cut into halves. Place in a large bowl or ziptop plastic bag. Add remaining ingredients. Toss to coat Brussels sprouts well.
3. Place Brussels sprouts, cut sides down, onto a large rimmed baking sheet. Bake 20 minutes, flipping halfway through the baking time. Edges will be browned or blackened. Keep warm until ready to serve. Serves 4.
Per serving: 150 calories, 12g fat, 0mg chol., 4g prot., 10g carbs., 4g fiber, 180mg sodium
