LEMON THYME TOASTED ALMONDS
Need a healthy snack? I Toasted almonds are perfect! They are nutty and buttery. The bright flavor lemon cuts through the richness and the fresh thyme add some floral notes. These Lemon Thyme toasted almonds are a great snack to keep you full between meal times!
Provided by Jennifer
Categories Snacks to Share
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 300F.
- Place almonds on a baking sheet in a single layer.
- Toast for 30 minutes, stirring every 10 minutes. Watch carefully! If you smell the almonds, they are ready.
- When toasted, place in a mixing bowl.
- Combine olive oil, lemon juice, and lemon zest in a small bowl.
- Pour over the toasted almonds and stir to combine.
- I pour the almonds onto a paper towel after a few minutes to soak up the excess olive oil.
- Store in an air-tight container until you eat them all or for a week, whichever comes first.
Nutrition Facts : Calories 2756 calories, Carbohydrate 101 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 240 grams fat, Fiber 58 grams fiber, Protein 96 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 13 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 210 grams unsaturated fat
SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS
This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
- Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
- Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love