Roasted Brussel Sprouts

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed

3 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F (205 degrees C).

Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately. Serves 6.

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Bacon & Cheese Brussel Sprouts

Yield: 4 servings

3 slices maple bacon

2.5 oz low fat cheddar cheese, diced

14 oz frozen brussel sprouts, thawed

1 TB sugar free syrup

Salt & pepper

Cook bacon and drain on paper towel. Add brussel sprouts to skillet and lightly brown the sprouts. Salt and pepper the sprouts. After sprouts are cool combine all ingredients and top with syrup. Mix well.

Yield: 4 servings= 101 Calories; 4g Fat (32.7% calories from fat); 9g Protein; 9g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 200mg Sodium.

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Autumn Brussels Sprouts

Yield: 8 servings; 5 points per serving

1 medium onion(s)

4 clove garlic clove(s)

3 cup mushroom(s)

5 cup brussels sprouts

4 Tbsp chopped walnuts

4 Tbsp olive oil

4 Tbsp unsalted butter

3 Tbsp sugar

Over medium-high heat, sauté thin strips of onion and chopped garlic in olive oil and some butter. When those are cooked down/starting to brown, add in brussels sprouts (stem cut off, outer leaves removed, and depending on their size, quartered – should be “bite-sized”) stir that around so the brussel sprouts get coated with the oil a bit and are mixed in well.

Let them cook down a bit and get a little browned as well, mixing them every couple of minutes. You may need to add more butter during the cooking in order to keep them from burning and keep them “glazed” a bit. Add salt and pepper (to taste) and then sprinkle sugar to cover the contents of the sauté pan with a light to medium dusting. Mix this well.

Let it cook a bit more and then add in a variety of any kind of mushrooms sliced or cut into bite-sized pieces. Mix loosely and cover, mixing once in a while. The mushrooms will add a lot of moisture so when they are cooked down and the brussels sprouts are soft, uncover and let the water cook off a bit. Taste and add more salt or sugar to taste. At the very end, add chopped walnuts and mix.

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Brussel Sprouts with Bacon

3 slices bacon, chopped

1 Tbsp. olive oil

1 shallot, chopped

1 1/2 lbs. Brussels sprouts, trimmed, small sprouts whole, larger sprouts halved

1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add olive oil to the pan. Add shallots and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper.

Cook brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

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Dilled Brussel Sprouts In Cream Sauce

Yield: 4 servings; 1 point per serving

12 ounces fresh brussels sprouts

1/3 cup skim milk

1 teaspoon cornstarch

1 teaspoon minced fresh dill

(or 1/4 tspn dillweed)

1/8 teaspoon garlic powder

1/8 teaspoon freshly-cracked black pepper

1 ounce light cream cheese -- cut into cubes

10 cherry tomatoes -- halved

Cut the fresh brussels sprouts in half. In a small saucepan, bring a small amount of water to boil. Add the brussels sprouts and cook, covered, about 10 to 12 minutes or until the brussels sprouts are crisp-tender. Drain, reserving 1/4 cup of the cooking liquid. Set aside.

Meanwhile, in a small bowl, stir together the milk, cornstarch, dill, garlic and pepper. Add to the saucepan and stir in the reserved cooking liquid. Cook and stir over medium heat until the mixture thickens and begins to gently boil.

Stir in cream cheese and cook and stir until it melts. Add the brussels sprouts and tomatoes. Gently toss until coated. Cook just until heated through.

Per Serving: Calories: 75; Fat: 2.1 grams; Cholesterol: 6 milligrams; Sodium: 64 milligrams; Fiber (grams) 4.2.