Roasted Brussel Sprouts and Asparagus Recipe Video

Summary

Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Brussels sprouts100 Gram, trimmed
 Asparagus100 Gram, trimmed
 Yellow squash100 Gram, dice
 Sugar snap peas50 Gram
 Butter30 Gram
 Bacon slices6

Nutrition Facts

Serving size

Calories 93 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.5%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 18.7 mg

Sodium 56.2 mg2.3%

Total Carbohydrates 5 g1.6%

Dietary Fiber 2.1 g8.2%

Sugars 2 g

Protein 3 g5.6%

Vitamin A 14% Vitamin C 50.3%

Calcium 2.4% Iron 6.4%

*Based on a 2000 Calorie diet

Things You Will Need

Baking dish
Cooking spray
Oven

Directions

GETTING READY
1. Trim the base of the Brussels sprouts and the asparagus, set aside
2. Dice the yellow squash and cut remove the thread from the sugar snap peas, set aside.
3. Wash all the vegetables in a colander under running water and drain the water.
4. Preheat the oven to 450 degree.
5. Prepare a baking dish, grease it with cooking spray.

MAKING
6. Place all the vegetables in the baking dish, add the butter on top, arrange the bacon slices on top; the top has to be covered with bacon slices.
7. Roast it in the oven for 35-45 minutes, check the brussel sprouts it should be fork tender.

SERVING
8. Serve the roasted brussel sprouts and asparagus hot.

Comments

Anonymous

Emma Lawes says :

Until I saw your video, I was racking my brains on what to do with my left over brussel sprouts. I need to make them interesting because I just can't stand the taste of them when they're boiled. This recipe looks great and now I also have ideas on what to do with my other veggies (carrots, leeks and parsnips - all grown by me) - I'll add tem to the same dish. Thanks very much. Best wishes from your newest British fan, Emma
Posted on: 30 December 2009 - 2:53pm
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