Preheat oven to 425 degrees.
In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; toss to mix and coat and then spread on a nonstick baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
Meanwhile, in a small skillet, cook almonds over medium heat, stiring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with cooked Brussels sprouts and serve hot. Yields about 2/3 cups per serving.
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 181.8mg||6 %|
|Potassium 577.8mg||15 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 8.3g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 96
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