Roasted Brussels Sprouts With Crispy Capers and Carrots

Vegetarian • Gluten free • Serves 12


1 Brussels sprouts
1/4 inch Diagonally cut carrots
1 Flat-leaf parsley, fresh


1 Capers

Baking & Spices

1 Black pepper, freshly ground
1 Salt

Oils & Vinegars

1 Cooking spray
1 Olive oil, extra-virgin


1 Butter
  • Chantel Harris

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  • Brenae English

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  • Katie Schick

    Cooking Light Crock Pot Chili - this is the best healthy chili i've ever made, and I've tried pretty many! Only caveat is it only yielded about 4 cups of the stew, instead of the 6 cup servings it says it should make. Even so, it was SO hearty and delicious! Much more stew than soup. Only changes I made was to cook the meat on the stovetop to browned with just a bit of pink left and to use regular stewed tomatoes instead of spicy ones, and to put in some ginger, cloves, cinnamon allspice ect

  • Ann Robinson

    Southern Living, January 2014 Page 6 | Cabbage, White Bean, and Potato Soup |

  • Alexandra (Sasha) Froese

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