Roasted Brussels Sprouts & Sundried Tomato Recipe by Celebrity Chef Michael Lomonaco

Total: 35m | Prep: 15m | Serves: 4

Nutritional Information: 227 calories, 16g fat, 80mg sodium, 20g carbohydrates, 8g fiber, 7g protein, 85mg calcium, 3mg iron, 901mg potassium, 161mg vitamin C

Roasting this vegetable brings out a deep flavor for a filling side dish that’s fun to make. This method will caramelize the Brussels sprouts, transforming them from bright green to a rich, brown color with a nutty flavor.

Ingredients:
1 ½ pounds Brussels sprouts, outer
leaves removed, bottoms trimmed, cut in half
4 tablespoons olive oil
2 tablespoons finely chopped shallots
½ cup chopped sundried tomato
2 tablespoons fresh thyme or other herbs
Pinch of salt and freshly ground pepper

Preparation:
1. Blanch the Brussels sprouts in a pot with 2 quarts of boiling, salted water for 2 minutes.
2. Drain, refresh in cold water and blot dry for roasting.
3. In a large roasting pan, heat the olive oil in the oven for 1 minute. Add the shallots, sundried tomato and the Brussels sprouts and return to the oven to roast at 375°F for 25 minutes.
4. Add the herbs and season with salt and pepper before serving.

About Chef Michael Lomonaco:

As a successful Food Network star and legendary New York restaurateur, Chef Michael Lomonaco is driven to excite and please his guests. This recipe is a wonderful and nutritious side to pair with main dishes such as roasted chicken or fish.

"You’ve gotta’ have fun in the kitchen! When you enjoy the process, the food you make will be magnificent.” - Michael Lomonaco.

For more great recipes, check out our Living Healthy Cookbook with Information about Urologic Cancers Cookbook.