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By Larry

*Happiest of Birthdays to Mike H., James A., Carolyn S. and Lauren L.!

*Happy 2nd Anniversary to Beth and Kevin S.!!

*THE FATE OF PROJECT YOU FINDINGS....Project You Findings has been published for the past 10 years, providing you with fitness tips and quick, easy recipes. As we enter 2010, I am looking for new, efficient ways to communicate with current, past and future clients. One option is to continue to write this weekly (mostly) email. Another option is to create a blog for Project You Fitness. I am very interested in your input, so please send me your thoughts and ideas.

Roasted Brussels Sprouts with Crispy Capers and Carrots

Yield: 12 servings (Serving Size: 1/2 cup)

*2 pounds Brussels sprouts, trimmed and halved
*1 1/2 cups diagonally cut carrots (1/4")
*1/4 cup extra-virgin olive oil, divided
*cooking spray
*1/2 cup well-drained capers
*1 tablespoon chopped fresh flat-leaf parsley
*1/4 teaspoon salt
*1/4 teaspoon black pepper

1) Preheat oven to 450.
2) Combine Brussels sprouts, carrots and 3 tablespoons oil in a medium bowl, tossing to coat. Spread on large roasting pan coated with cooking spray. Bake for 15 minutes or until tender, stirring occasionally.
3) Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add capers; cook 3 minutes or until brown and crisp. With slotted spoon, transfer capers to paper towel to drain.
4) Combine Brussels sprout mixture and capers in medium bowl. Sprinkle with parsley, salt and pepper; toss gently to mix.

Nutrition Information:
Calories per serving: 79
Carbohydrate: 8 grams
Protein: 2 grams
Fat: 4 grams
Fiber: 3 grams

A great side dish for Thanksgiving Dinner!!

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