Roasted Brussels Sprouts
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Brussels sprouts - the perfect holiday side dish - are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!
| Prep Time: | 15m |
| Cook Time: | 45m |
| Ready in: | 1h |
| Yield: | 6 servings |
| Ingredients | |
| 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed 3 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper | |
- 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.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 104 cal | Total Fat: | 7.3 g | Cholesterol: | 0 mg | |||
| Sodium: | 338 mg | Carbohydrates: | 10 g | Fiber: | 3 g | |||
| Protein: | 2.9 g | |||||||
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