Roasted Brussels Sprouts
"This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 1/2 pounds brussels sprouts ends trimmed and yellow leaves removed
- Carbohydrate 10.26254677875 g
- Cholesterol 0 mg
- Fat 2.03339927822367 g
- Fiber 4.35550246092758 g
- Protein 3.8520180265 g
- Saturated Fat 0.305031817449924 g
- Serving Size 1 1 serving (116g)
- Sodium 230.001873125014 mg
- Sugar 5.90704431782242 g
- Trans Fat 0.116249317369597 g
- Calories 64 calories
Directions Preheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
