Preheat oven to 450 degrees.
If serving over rice, cook according to package directions.
To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4" deep in base of stem. (Or use frozen petite sprouts, which don't need any prep.)
Lightly spray vegetables with olive oil and toss all ingredients, except rice, in a large bowl. Pour into a large baking pan and spread evenly.
Bake for 30 minutes, stirring after 15 minutes. If vegetables begin to get too brown before they are tender, pile them up to keep moist and turn heat down to 350 degrees and finish cooking.
Serve over brown rice, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (342g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 51 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 148mg||5 %|
|Potassium 848.5mg||22 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 25.8g|
|Protein 7.8g||11 %|
Powered by: USDA Nutrition Database
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: 204
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.