Recipe courtesy of George Duran
Roasted Brussels Sprouts
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 200 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 200 mg
Ingredients
Directions
- Heat the oven to 425 degrees F.
- Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut them in half and put them into a roasting pan. Add the thyme, oregano, pine nuts, garlic powder, salt, and pepper. Add the olive oil and vinegar and toss everything well to coat. Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the Brussels sprouts are nicely browned and caramelized. Serve immediately.
