Its roasting season and I am here for it! One thing I love with a lean protein is roasted brussels sprouts. I know some of you may not consider brussels sprouts a contender for a tasty side, but when roasted properly the result is outstanding. Every. Single. Time.
I love making this simple but satisfying version often this time of year…and let me tell you, there are no leftovers.
Ever.
Who knew Brussels Sprouts could pull that off? I don’t know, but somehow they do. If you need some fall veggie inspo, this recipe is a healthy and delicious place to start.
Servings: 6
Calories: 106kcal
Ingredients
- 2 lbs brussels sprouts
- 2 tbsp olive oil
- salt
- pepper
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with foil and set aside. When rinsed, sliced and trimmed, transfer the sprouts to a mixing bowl. Drizzle in the olive oil, season with salt and pepper and massage until well coated.
- Arrange the sprouts in a single layer across the surface of the sheet pan. Flip the sprouts so the flat side of the sprout is facing down (touching the foil/sheet pan). Place the sheet pan in the oven and roast for 25-30 minutes or until preferred level of doneness
- When the sprouts are done, remove them from the oven and let cool. When cool, adjust salt and pepper to taste preferences. Enjoy immediately or transfer to an airtight container and store in the refrigerator for later.
Nutrition
Calories: 106kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 38mg | Potassium: 588mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1140IU | Vitamin C: 129mg | Calcium: 64mg | Iron: 2mg
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