Oven Roasted Brussels Sprouts with Balsamic Dressing
Minutes Prep Time: 10
Minutes Total Time: 35
Servings: 4
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 35
Servings: 4
Difficulty: easy
1 bag (10.8 oz each) Birds Eye® Steamfresh Brussels Sprouts
PAM® Olive Oil No-Stick Cooking Spray
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup chopped pecans
2 cups mixed baby salad greens
2 tablespoons Wish-Bone® Balsamic Vinaigrette
1/4 cup shaved Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 93 mg | 9% |
Carbohydrate | 6 g | 2% |
Cholesterol | 3 mg | 1% |
Total Fat | 12 g | 18% |
Iron | 1 mg | 6% |
Calories | 136 kcal | 7% |
Sodium | 290 mg | 12% |
Protein | 4 g | 8% |
Saturated Fat | 2 g | 10% |
Sugars | 2 g | 0 |
Vitamin C | 27 mg | 44% |
Preheat oven to 450°F. Microwave Brussels sprouts 2 minutes, just until thawed. Drain and cut Brussels sprouts in half.
Spray large baking sheet with cooking spray. Pour Brussels sprouts onto baking sheet, drizzle with oil and season with salt and pepper; toss to coat and spread in single layer.
Roast 18 to 22 minutes, until deeply browned on one side. Add pecans to baking sheet and roast 2 minutes longer, just until pecans are fragrant. Cool 5 minutes.
Spread mixed greens onto serving plate. Top with roasted Brussels Sprouts, pecans and Parmesan. Drizzle with dressing and serve.
Oven Roasted Brussels Sprouts with Balsamic Dressing