Roasted Brussels Sprouts
Roasted Brussels Sprouts are on the table in under 30 minutes making them an easy and healthy side dish that's perfect for the holidays!
Servings 8 servings
Calories 102kcal
Equipment
Ingredients
- 2 pounds Brussels sprouts about 1 kilogram
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt more or less, to taste
- black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika optional, for flavour and colour
- Parmesan cheese (optional) for garnish, after roasting
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Wash the Brussels sprouts and cut the rough ends off. I also like to chop the Brussels sprouts in half as it reduces roasting time and makes for nice presentation.
- Place the chopped Brussels sprouts in a 9-inch by 13-inch casserole dish (or an oven-safe dish of comparable size).
- Add the olive oil, salt, pepper, garlic powder, and paprika (if using).
- Toss well and roast at 375 degrees Fahrenheit (190 degrees Celsius) for about 17-22 minutes, or until the Brussels sprouts are tender and the edges are just barely crispy.
- Serve immediately with a sprinkling of freshly grated Parmesan cheese, if desired, or enjoy as they are.
Video
Notes
StorageInstructions
Store leftover Roasted Brussels Sprouts in an airtight container in the fridge for 3-4 days.Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 177mg | Potassium: 496mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1066IU | Vitamin C: 106mg | Calcium: 53mg | Iron: 2mg