Simple Roasted Brussles Sprouts
If you don't love Brussles sprouts yet this 5 ingredient side dish will change your mind.
Servings: 4
Ingredients
- 1 pound Brussels sprouts
- 2-3 tablespoons olive oil
- 1 teaspoon kosher salt
- fresh black pepper
Instructions
- Preheat the oven to 425℉.
- Wash and trim the bottom of the sprouts. Cut each sprout in half and add them to a small bowl. Drizzle with olive oil and toss to coat.
- Place the Brussels sprouts on a baking sheet, cut side down. Don't crowd them too much on the pan. Use a second baking sheet if you need to.
- Sprinkle with salt and pepper.
- Roast for 15 minutes or until fork tender and starting to char.
- Taste and adjust the seasoning as needed and serve right away.
Notes
- Pick Brussels sprouts that are bright green and have nice firm leaves on the outside.
- Roasting Brussel sprouts brings out the delicious sweetness in them - do not boil them.
- Brussels sprouts are best roasted just before serving them but you can cut off the stems and cut them in half a day or two ahead and then store them in an airtight container in the fridge.
- Be sure not to crowd the pan or the Brussels sprouts will steam instead of roast and they won’t get the crispy edges that make them so good.
- To reheat the leftover Brussels sprouts, melt about 2 to 3 teaspoons of butter in a frying pan. Throw in the leftover Brussels sprouts and heat them until the sprouts are warm.
Nutrition
Serving: 1 of 4 servings | Calories: 111kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 610mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg
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