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Eating Well with Kim

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Roasted Brussels Sprouts with Leek RingsRoasted Brussels Sprouts with Leek Rings

1 pound Brussels sprouts
2 leeks
1 Tbs. canola oil
1/2 tsp. salt
1/4 tsp. pepper
Vegetable oil cooking spray

Rinse Brussels sprouts, remove the outer leaves and trim the brown stem end. Cut the small ones in half and the larger ones in quarters and place in a large bowl. To prepare the leek trim the green portion and the root portion off of the leek leaving the white section to cut into rounds. Separate each round further creating “leek rings” transfer the rings to a strainer and rinse to remove any dirt (leeks can be sandy). Add leeks, oil, salt and pepper to the Brussels and toss to combine. Spread the vegetables out on a foil lined baking sheet that has been sprayed with vegetable oil cooking spray. Roast for 30 minutes or until done, turn once about half way through cooking time. Kim’s Note: The “leek rings” idea is not originally mine, but rather came from a recipe off the Meal Makeover Moms website:

Yield: 6 servings (serving size: 1/2-3/4 cup) Nutrition Breakdown: Calories 70, Fat 3g (0g saturated, 1.8g monounsaturated), Cholesterol 0mg, Sodium 220mg, Carbohydrate 11g, Fiber 3g, Protein 3g Percent Daily Value: 20 percent of vitamin A, 110 percent of vitamin C, 4 percent of Calcium, 10 percent of Iron Carbohydrate Choices: 1 Carbohydrate Diabetes Exchange Values: 2 Vegetables, 1/2 Fat

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