Whole roasted Brussels sprouts are a simple way to create an eye-popping presentation. Especially since most people have never seen Brussels sprouts still on the stalk. Roasting Brussels sprouts on the stalk doesn't take much more effort than tossing a whole stalk into a hot oven. However, the secret to making Brussel sprouts roasted on the stalk taste great is using a little olive oil, lemon juice, and honey to add flavor and crisp up the leaves as the sprouts roast in the oven. In our testing, we found that cooking Brussels sprouts for a long time, 40 to 50 minutes, gives them a strong bitter taste. This also happens if they're cooked and left in the oven to warm for a long time, so it's best to serve them right after they've finished cooking. The best place to find Brussels sprouts still on the stock is at a farmers market in the fall, when they're in season. If you don't see any on the stalk, just ask one of the growers selling Brussels sprouts if they would bring some the next time they're going to be at the market.
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Serving Size: 1 to 4 serving (13g) | ||
Recipe Makes: 2 to 4 servi | ||
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Calories: 48 | ||
Calories from Fat: 30 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 11.1mg | 0 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.8g | ||
Protein 0.1g | 0 % | |
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: 48
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