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Tuscan Roasted Brussels Sprouts Recipe






One of my favorite side dishes with any meal and especially around the Holidays is making these Tuscan Roasted Brussels Sprouts. A simple recipe that is bursting with buttery flavor.
These have a crisp rich buttery roasted flavor on the outside.
I used this new spread from   I Can't Believe It's Not Butter ®
I was lucky enough to get this opportunity to make one of my favorite side dishes with this buttery tasting spread and introduce it to my readers. I have always loved  all their products and have used them for years. 



 The new I Can't Believe It's Not Butter ® is made with plant 
based oils and are a source of both monounsaturated and polyunsaturated fatty acids as well as a good source of omega 3 ALA. Unilever spreads can be part of an overall healthy, balanced diet and provide a source of good fats, similar to the good fats found in avocados, walnuts and almonds!
This great spread has 40% fewer calories and 70% less saturated fat than butter. So what are you waiting for it's good for you and a must try. Comes in original, light and olive oil.


Great in all types of recipes for baking, sauteing and roasting vegetables. The perfect buttery flavored addition and soft spread  for toast, muffins, pancakes and i
f you would like even more recipes using this delicious spread visit
  http://icantbelieveitsnotbutter.com/recipes


Tuscan Roasted Brussels Sprouts Recipe


2 pounds Brussels Sprouts cleaned and washed or use assorted vegetables of your choice ( eggplant, carrots, green beans, broccoli, cauliflower and slices of zucchini green or yellow, peppers)

sea salt and pepper to taste


juice of 1 fresh lemon

1/2 teaspoon minced garlic 

1 or 2 sprig of fresh rosemary

Optional: add a little cayenne pepper if you like a little heat and sprinkle with granulated garlic for more garlicky flavor.

Directions:
Toss the Brussels sprouts in a medium size bowl with soft spread and coating evenly with  I Can't Believe It's Not Butter ® add minced garlic, rosemary, lemon juice and sea salt. Spread on a parchment or silpat mat lined cookie sheet.



Roast in a preheated oven at 400 degrees until soft when pierced with a fork around 35 minutes or browned.
Salt and pepper to taste.



This delicious spread will really enhances the flavor in any recipe that calls for butter and we really enjoy the compliments from everyone. 
 I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Claudia Lamascolo Author

2 comments:

  1. Can you believe I NEVER roasted brussels Claudia! Can't wait to try these.

    ReplyDelete
  2. I love Brussels sprouts...especially roasted! Your recipe sounds perfect. Now I wish i had grabbed that bag of BS I saw at the market yesterday :)

    ReplyDelete

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