Carmelized Brussels Sprouts

2 lbs. fresh brussels sprouts
2 T. vegetable oil
2 T. unsalted butter
salt and pepper to taste

Preheat oven to 375. Cut each sprout across the stem end and remove any dark green or blemished leaves. Cut an X in the bottom of each spout, through the thick core. If sprouts are large, cut in half. Heat a large oven-proof skillet over medium to high heat. Add oil and heat till almost smoking. Add sprouts and saute until starting to brown, about 10 minutes.

Add butter, salt and pepper and place in oven, uncovered. Roast for about 25 minutes or until they soften and carmelize. Hold in a warm place.

6 servings

7g carbs, 5.3g fat (1.8g saturated), 3g protein, 5g fiber, 44mg sodium