Roasted Brussel Sprouts
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Roasted Brussel Sprouts
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Roasted brussels sprouts have a perfectly crispy outside and a melt-in-your-mouth center, and take just minutes to prep!
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Ingredients
- 1½ pounds Brussels sprouts ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt coarse
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Place 1½ pounds trimmed Brussels sprouts, 3 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper in a large Ziploc bag. Seal and shake to coat.
- Pour onto lightly greased baking sheet and cook for 20-30 minutes (based on how crispy you want them.
- For a more even cook, toss sprouts once or twice while they cook. Serve warm, and ENJOY!
Equipments used:
Notes
- Frozen brussel sprouts: In a pinch you can use frozen or slightly thawed sprouts!
- Frozen. Coat and roast frozen Brussels sprouts at 400°F for 30-35 minutes or until tender and browned.
- Thawed. You can also thaw them enough to slice them in half, coat, and roast according to the recipe.
Nutrition Information
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Calories
166kcal
(8%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
624mg
(26%)
Potassium
661mg
(14%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
1280IU
(26%)
Vitamin C
144.6mg
(161%)
Calcium
71mg
(7%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 624mg | 26% |
| Potassium | 661mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 144.6mg | 161% |
| Calcium | 71mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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