Roasted Brussels Sprouts
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 109
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 269 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 4 grams
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 109
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 269 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 4 grams
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Looking for Something Else?
Recipe Review Highlights
People appreciate the crunchy, caramelized exterior and the tender, creamy interior that roasting brings out in the Brussels sprouts. The salt in the recipe enhances the overall flavor, giving them a satisfying salty taste similar to french fries.
Several people mentioned using bacon grease instead of olive oil, adding minced garlic or other spices for extra flavor, and incorporating small onions or even bacon for a more complex taste. Some opted to use sea salt instead of kosher salt and added balsamic vinegar or parmesan cheese for additional zing.
This recipe has been a hit during Thanksgiving, Christmas, and other holiday dinners, as well as regular family meals. It's a favorite for quick, hands-free entertaining or as a staple side dish for dinners.
