Active Time: 15 minutes
Total Time: 40 minutes
Calories per serving: 190
1 lb. Brussels Sprouts washed and halved
2 Tbsp Basting oil Salt and pepper to taste
8 oz. carrot purée
¾ cup vegetable culinary stock
1 Tbsp fresh sage, chopped
1 Tbsp extra virgin olive oil
½ cup pecans, chopped and toasted
- Preheat oven to 400°F. Toss Brussels sprouts and basting oil in large bowl; season with salt and pepper. Arrange in a single layer on parchment paper-lined baking sheet. Roast about 25 min, until lightly browned and tender.
- Make sauce: Combine carrot purée, stock, sage, and extra virgin olive oil in a small saucepan; season with salt. Heat on MED-LOW, stirring occasionally, about 5 min.
- Transfer Brussels sprouts to serving platter; garnish with pecans. Serve with sauce.
- Serving size: 4 oz. (about ¾ cup)