Spicy brussels sprouts
- 800 g brussels sprouts, trimmed,halved lengthwise
- 2 tbsp olive oil
- 30 g lemon zest, approximately from one fruit
- 3 tbsp lemon juice, fresh
- 1 tbsp curry powder, hot or mild, depending on taste
- 1 pinch fresh ground salt
- Preheat oven to 220°C and prepare two baking sheets.
- Toss Brussels sprouts with olive oil and curry.
- Transfer onto baking sheets and season with salt.
- Roast until browned at pieces, for 20 minutes.
- Set on wire rack to cool slightly.
- Transfer in large bowl and toss with lemon zest and juice.
- Serve immediately.
- Low in saturated fat
- No cholesterol
- Very high in dietary fiber
- High in iron
- Very high in manganese
- High in magnesium
- High in phosphorus
- Very high in potassium
- Very high in thiamin
- Very high in vitamin A
- Very high in vitamin B6
- Very high in vitamin C
| Preparation time: | 25 min |
| Portions: | 4 |
| Difficulty: | easy |
| Cuisine: | International |
| Calories: | 135.25 kcal |
| Carbohydrates: | 20.24 g |
| Cholesterol: | 0 mg |
| Sugar: | 4.85 g |
| Protein: | 7.11 g |
| Fat: | 5.35 g |
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