Brussel Sprouts & Potatoes w/Horseradish Aioli
Serves 8
INGREDIENTS
1 pound Brussel sprouts, cut in half
1 pound petite Yukon Gold potatoes, cut in fourths
2 T olive oil
Salt and pepper to taste
½ cup nayonnaise™
1 T prepared horseradish
1 tsp lemon juice
DIRECTIONS
- Preheat oven to 425 degrees F
- In a plastic bag, shake Brussel spouts, potatoes, oil, and salt/pepper
- On a sheet pan, spread seasoned Brussel sprouts and potatoes
- Bake 30-40 minutes until vegetables are tender (occasionally shake pan to brown evenly)
- Mix together nayonnaise, horseradish, and lemon juice
Serve warm vegetables with horseradish aioli.
Nutrition
Facts |
| Serv. size 135g |
| Servings 8 |
| Calories 143 |
Fat Cal. 68 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
8g |
10% |
Total Carb. |
16g |
4% |
Sat. Fat |
1g |
4% |
Fiber |
3g |
15% |
Trans Fats |
0g |
|
Sugars |
2g |
|
| Cholest. |
0mg |
0% |
Protein |
14g |
|
| Sodium |
162mg |
8% |
|
|
|
|
| Vitamin A |
8% |
Vit. C |
70% |
Calcium |
4% |
Iron |
8% |
|
Copyright DawnJacksonBlatner.com, 2006-2008. All Rights Reserved.