Wash brussell sprouts and drain.
Slice the heart, or stem, end of a sproat about 1/3 into the main ball to remove the tough stalk part. Throw it away; not recommended for garbage disposal.
Throw away the first few outer leaves away; particularly browned or limp ones.
Slice the sproat in half; toss halves and any loose leaves into mixing bowl. (the half should mostly stay together like a mini-lettuce wedge.)
Continue till all sproats are halved.
Drizzle oil over all the sproats while gently mixing in the salt, pepper & herbs.
Place sproats with flat/cut face down on grill pan, sauté pan or baking sheet (alum covered)
Keep any loose leaves for adding later
Grill or sauté or bake the sproats for 10 mins on med high heat till brown, slight blackening occurs on face down side.
Turn over each sproat; cook for 5-8 more minutes till browning begins.
Toss in extra leaves in last 1-2 mins.
Remove and serve directly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (97%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 19mg||0 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.6g|
|Protein 0.2g||0 %|
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Calories per serving: 63
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