Roasted Brussels Sprouts

September 3, 2008 – 7:23 pm

This is a great way to prepare brussels sprouts. Give this a try, even if you think you don’t like them. The roasting brings out the vegetable flavors without any unpleasant sulfurous odor or aftertaste, and the crispness of the outer leaves makes a lovely contrast to the tender interior.

Roasted Brussels Sprouts
Serves 4

2 lbs small brussels sprouts
1 tbsp olive oil
½ tsp kosher salt
½ tsp freshly ground black pepper

Preheat the oven to 400 degrees F. Remove any discolored outer leaves from the brussels sprouts and trim the ends if necessary. Cut in half (or quarters if especially large) and toss with the olive oil. Place on a baking sheet and sprinkle with salt and pepper. Bake for 45 minutes or until the outer leaves are turned to a dark golden brown. Serve hot.

Nutritional Information Per 8 oz Serving

Calories 118
Fat 3 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Sodium 72 mg
Carbohydrates 20 g
Fiber 9 g
Protein 8 g
Vitamin A 34%
Vitamin C 322%
Calcium 10%
Iron 18%

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