Garlic-Rosemary Brussels Sprouts

Name: Garlic-Rosemary Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 1/4 cup olive oil; 4 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 2 pounds Brussels sprouts (about 8 cups), trimmed and halved; 1 cup panko bread crumbs; 1 to 2 tablespoons minced fresh rosemary

TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD: 8 servings.

This is my go-to Thanksgiving side dish. It is healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use some of the leftover herbs. —Elisabeth Larsen, Pleasant Grove, Utah

Ingredients

1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pounds Brussels sprouts (about 8 cups), trimmed and halved
1 cup panko bread crumbs
1 to 2 tablespoons minced fresh rosemary

Directions

1. Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds.
2. Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes.
3. Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.

Nutrition Facts

3/4 cup: 134 calories, 7g fat (1g saturated fat), 0 cholesterol, 342mg sodium, 15g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

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