Roasted Brussels Sprouts with Gribenes

What Jew Wanna Eat

Ready in: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Vegetarian
Vegan
Gluten Free
Dairy Free
Whole 30

Ingredients

  • Drizzle aged balsamic vinegar
    Oil, Vinegar, Salad Dressing
  • ¼ teaspoon black pepper
    Spices and Seasonings
  • 1 pound Brussels sprouts, trimmed and halved
    Produce
  • 1½ Tablespoons extra virgin olive oil (or ¾ Tablespoon olive oil and ¾ Tablespoon schmaltz in liquid form)
    Oil, Vinegar, Salad Dressing
  • ½ teaspoon kosher salt
    Spices and Seasonings
  • ¼ cup pecans, chopped
    Nuts;Baking

Steps

  • Preheat the oven to 400 degrees F.
  • Spread pecans on a foil lined cookie sheet and roast about 5 minutes. Careful, they burn fast! Take them out as soon as they smell nutty.Next up, wash your Brussels and pick off any leaves that are ugly. Trim the stem and cut in half.Then toss with olive oil (or half olive oil half schmaltz), salt and pepper in a bowl.
  • Spread on a cookie sheet lined with foil and roast for 20 minutes, flipping halfway through, or until golden brown. I like mine roasted until very brown, but do what Jew like!Immediately toss with gribenes and pecans and drizzle with aged balsamic if desired. Eat right away!

Nutrition

  • Calories: 152.32  cal  (7.62%)
  • Fat: 10.05  g  (15.46%)
  • Saturated Fat: 1.18  g  (7.37%)
  • Carbohydrates: 13.81  g  (4.6%)
  • Sugar: 5.13  g  (5.7%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 322.84  mg  (14.04%)
  • Protein: 4.49  g  (8.98%)
  • Vitamin K: 204.3  µg  (194.57%)
  • Vitamin C: 96.46  mg  (116.92%)
  • Manganese: 0.7  mg  (34.91%)
  • Fiber: 4.93  g  (19.74%)
  • Folate: 70.56  µg  (17.64%)
  • Vitamin A: 859.17  IU  (17.18%)
  • Potassium: 486.18  mg  (13.89%)
  • Vitamin B1: 0.2  mg  (13.24%)
  • Vitamin B6: 0.26  mg  (13.08%)
  • Vitamin E: 1.84  mg  (12.26%)
  • Iron: 1.9  mg  (10.57%)
  • Phosphorus: 98.62  mg  (9.86%)
  • Magnesium: 35.71  mg  (8.93%)
  • Copper: 0.16  mg  (7.98%)
  • Vitamin B2: 0.11  mg  (6.49%)
  • Calcium: 57.06  mg  (5.71%)
  • Zinc: 0.77  mg  (5.14%)
  • Vitamin B3: 0.92  mg  (4.59%)
  • Vitamin B5: 0.41  mg  (4.06%)
  • Selenium: 2.06  µg  (2.94%)

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