Roasted Brussel Sprouts
I happen to love brussel sprouts, but if you don't think you like them, you should try these!
- 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
- 3/4 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 3 tablespoons good olive oil
- 1 1/2 pounds fresh brussel sprouts (in a bag with the fresh fruits & veggies)
- Carbohydrate 10.2067381675467 g
- Cholesterol 0 mg
- Fat 7.09309204956703 g
- Fiber 4.33268301644544 g
- Protein 3.84258885981776 g
- Saturated Fat 1.00321792767182 g
- Serving Size 1 1 Serving (121g)
- Sodium 246.537384235934 mg
- Sugar 5.87405515110127 g
- Trans Fat 0.253221261639724 g
- Calories 109 calories
Preheat oven to 400 degrees. Cut off the brown ends of the brussel sprouts and remove any of the yellow outer leaves. Cut the brussel sprouts in half and put in a large bowl. Add the olive oil, salt and pepper. Mix together will to coat everything. Pour onto a sheet pan and roast for 35-40 minutes until the sprouts are crisp on the outside and tender inside. Shake the pan every once in awhile so they brown evenly. Sprinkle with a bit more salt when they're done and serve immediately.
