Roasted Garlic (Cooking for 2)

Apple-Honey Cereal Bars

Springtime Deviled Eggs

Your health. Your taste buds. Here are a few products that serve both masters.

Muir Glen

Fire Roasted Whole Tomatoes

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

Take the Cheerios Challenge

	You could lower your cholesterol 4% in 6 weeks
	Receive a coupon for $1 off Cheerios each week of the challenge.
	The first 50,000 to enroll receive a free box.

A clinical study showed that eating two 1 cup servings daily of Cheerios cereal for 6 weeks reduced bad cholesterol about 4 percent when eaten as part of a diet low in saturated fat and cholesterol.

Roasted Brussels Sprouts with Garlic & Onions (Cooking for 2)

Brussels that Burst in your Mouth

These dark green vegetables that are in the cruciferous family are a good source of folic acid.

Source

Adapted from www.StrongWomen.com

2 ratings : 1 review

Roasted Brussels Sprouts with Garlic & Onions (Cooking for 2)

A colorful appetizer that delivers healthy vitamins while you munch and crunch from www.StrongWomen.com

Prep Time:10 min

Start to Finish:25 min

makes:2 servings

1	pint (about 10 ounces) Brussels sprouts
1	medium onion, peeled and sliced
2	garlic clove, peeled and minced
1/2	tablespoon olive oil
	Salt and pepper to taste*

1.	Preheat the oven to 450 F°. Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads. Cut each head vertically into thin slices.
2.	Break the onion slices apart into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil, and spread out evenly in a thick skillet or non-stick baking dish.
3.	Bake for about 15 minutes, or until the vegetables are lightly browned and tender, stirring once or twice as they roast. Serve hot as a side dish.
* Nutrition was calculated using 1/4 teaspoon salt and 1/2 teaspoon pepper.

Nutritional Information

1 Serving: Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 18g (Dietary Fiber 7g, Sugars 6g); Protein 6g Percent Daily Value*: Vitamin A 25%; Vitamin C 60%; Calcium 6%; Iron 6% Exchanges: 0 Other Carbohydrate; 3 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1 tsp Fats & Oils, 1 1/4 c Vegetables

Save to Del.icio.us

1 Review

brussell sprouts

I could eat these every day for part of my "green"! I did not use to care for this veggie but I do now! I prefer eating them at room temperature.
Posted at 9:39 AM on September 24 2007 by froggie , Spring TX