Roasted Brussels Sprouts
User Reviews
5.0
12 reviews
Excellent
Roasted Brussels Sprouts
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This oven Roasted Brussel Sprouts recipe comes together effortlessly in a few quick steps. They're the perfect side dish for any occasion from a weeknight meal to a holiday feast.
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Ingredients
- 2 pounds Brussels sprouts (900g)
- 5 tablespoons olive oil (75ml)
- ½ teaspoons salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425F.
- Trim off the ends of each Brussels sprout and remove any yellowed outer leaves. Cut in half through the stem end. Place on a large rimmed baking sheet.
- Drizzle the sprouts with olive oil and sprinkle with salt and pepper. Toss until the sprouts are well coated in oil, then spread into an even layer. For extra crispy Brussels sprouts, flip them so they are all positioned cut-side down.
- Roast for 20 minutes. Stir and continue roasting until tender and the outer leaves are slightly charred, about 5 more minutes. Season with more salt and pepper, if desired. Serve immediately.
Notes
- Use fresh, not frozen Brussels sprouts! When frozen Brussels sprouts thaw, they will be very soft and mushy in the center.
- Try to buy Brussels sprouts that are uniform in size, so they roast evenly in the oven.
- Don’t skip trimming the sprouts, as the base tend to be tough, dry, and browned unless you’re cutting them directly off the stalk.
- You can purchase Brussels sprouts in advance as they keep well in the vegetable drawer for 7 to 10 days. You can trim and cut them in half a day ahead of time and keep them in an airtight container in the fridge.
- Don’t overcrowd the pan. If the sprouts are too close to each other on the sheet pan, they’ll steam instead of crisp up. If you want to double the recipe to feed a crowd, use two sheet pans.
- Avoid moving the sprouts once they’ve started roasting in the oven. By not disturbing them, the cut-side becomes super crispy and deeply golden.
- I always suggest washing your produce before using them. Make sure to dry them thoroughly, as the drier they are, the crispier the sprouts will be. You can even place them in a salad spinner to dry.
- If you have a couple of extra small sprouts, leave them whole to avoid overcooking.
Nutrition Information
Show Details
Calories
253kcal
(13%)
Carbohydrates
20g
(7%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
348mg
(15%)
Potassium
886mg
(25%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
1711IU
(34%)
Vitamin C
193mg
(214%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 348mg | 15% |
| Potassium | 886mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1711IU | 34% |
| Vitamin C | 193mg | 214% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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