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This gorgeous warm salad with nutty roasted Brussels sprouts, sweet-tart pomegranate seeds and creamy goat cheese is perfect for any winter meal—from a weeknight dinner to Christmas dinner or ...
Arrange the sprouts on a baking sheet lined with parchment paper, spreading them out a bit. Using the bottom of a drinking glass or measuring cup, smash each sprout.
Add water; reduce heat to medium and cook, covered, until tender, 1-2 minutes. Adding water or wine creates steam, which helps the sprouts finish cooking and become tender.
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They’re also nice and crispy when baked at a high temperature for 30 minutes. A little more than one cup of raw Brussels sprouts contains: 49 calories. 9.6 grams of carbs. 4.8 grams of fiber. 3. ...
Lemon Parmesan Roasted Brussels Sprouts. Roasted garlic and salty parmesan add so much flavor to this simple dish. But it's the pop of bright lemon juice that really sets it apart. Get the Lemon ...
While Brussels sprouts roast, prepare your sauce: place a medium-size sauce pan over medium-low heat, and add in the butter and the garlic; once butter is melted and garlic is aromatic, sprinkle ...
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