Roasted Brussel Sprouts
Roasted brussels sprouts have a perfectly crispy outside and a melt-in-your-mouth center, and take just minutes to prep!
Servings: 4
Equipment
Ingredients
- 1½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon coarse Kosher salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400°F.
- Place 1½ pounds trimmed Brussels sprouts, 3 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper in a large Ziploc bag. Seal and shake to coat.
- Pour onto lightly greased baking sheet and cook for 20-30 minutes (based on how crispy you want them.
- For a more even cook, toss sprouts once or twice while they cook. Serve warm, and ENJOY!
Video
Notes
Frozen brussel sprouts: In a pinch you can use frozen or slightly thawed sprouts!
- Frozen. Coat and roast frozen Brussels sprouts at 400°F for 30-35 minutes or until tender and browned.
- Thawed. You can also thaw them enough to slice them in half, coat, and roast according to the recipe.
Nutrition
Calories: 166kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 661mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1280IU | Vitamin C: 144.6mg | Calcium: 71mg | Iron: 2.4mg