When Brussels Sprouts Sing…(Roasted Brussels Sprouts with Red Onion and Olives)

I know, I know: another roasted vegetable dish. But this one is special. Really.

As some of you may recall, I roast vegetables in a way that is “not for the faint of heart,” mixing and matching all kinds of root and non-root vegetables. These dishes solve my dieter’s problem: “How am I going to gorge myself on vegetables today?” And I usually don’t add oil so the calorie count is as low as it can go.

Recently, however, two pounds of Brussels sprouts sang a different melody to me.  They sang of being on the main stage, second to none. I could see their point. They were lovely and fresh. They didn’t want to be stuck with carrots, celery root, turnips, parsnips, and whatever else I had in the fridge.

So…what do you do when Brussels sprouts sing? Listen, of course.

Makes 4-6 servings

Ingredients

  • 2 lbs. of Brussels sprouts
  • 1 large red onion, diced
  • 2-4 tbsps. of sliced olives
  • 1-2 tbsp. of your favourite vinaigrette
  • Cooking spray

Directions

  1. Prepare sprouts by washing them, cutting off the bottoms, and halving each sprout.
  2. Spray a shallow cooking pan with cooking spray.
  3. Put prepared sprouts into pan and mix in the onion, olives, and vinaigrette.
  4. Cover and bake in a 350° F oven for 25 minutes.
  5. Uncover and continue baking for another 25 minutes.

For Weight Watchers: The point value depends on the amount of olives you use, your choice of vinaigrette, and the number of servings.

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12 thoughts on “When Brussels Sprouts Sing…(Roasted Brussels Sprouts with Red Onion and Olives)

  1. I love brussels sprouts. They are so sweet and tender when cooked right. I even love to put them in soup. I am making your recipe tonight because I grabbed a bag at Costco this weekend. Only $1.98 for a 2 lb bag!

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