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In the kitchen with Kelley: Roasted Brussels Sprouts

Kelley Martin: Believe it or not, my children love Brussels sprouts. I credit their father. He’s a Brit, and so he eats some different stuff, foods he grew up eating. And he’s exposed my children to a lot of it. So they eat leeks and parsnips and Brussels sprouts — vegetables I never ate as a child growing up in the South. In fact, I never even heard of leeks and parsnips until I met their dad.

But I digress. They like Brussels sprouts, and Brussels sprouts are good for you. They provide 20 essential vitamins and minerals, including the following: vitamins C, A, K and E; most of the B complex of vitamins; iron; magnesium; phosphorus; zinc; copper; calcium; manganese; selenium; folate and potassium.

As it turns out, I like Brussels sprouts, too. And they’re easy to cook — especially in this recipe.

Roasted Brussels Sprouts Prep time 15 mins Cook time 30 mins Total time 45 mins Author: Kelley Martin Ingredients •2 pounds of Brussels sprouts •2 tablespoons olive oil •2 tablespoons balsamic vinegar •½ cup chopped walnuts •Sea salt, to taste •Pepper, to taste Instructions 1.Preheat oven to 375 degrees F. 2.If using fresh sprouts, cut them off the stem, wash them well and remove the outside leaves. 3.Cut sprouts in half, whether using fresh or frozen (and defrosted). 4.Place sprouts in a roasting pan, sprinkle with olive oil and vinegar, and toss gently to coat. Sprinkle with sea salt and pepper to taste. 5.Roast for 20 minutes, stirring occasionally. 6.Add chopped walnuts, stir and cook for 5 more minutes. 7.Remove from the oven and serve warm. Nutrition Information Serving size: 6 Calories: 172.7 Fat: 11.6g Saturated fat: 1.3g Unsaturated fat: 9.5g Carbohydrates: 15.6g Sugar: 3.6g Sodium: 39.7mg Fiber: 6.4g Protein: 6.6g