How To Make Perfect Roasted Brussels Sprouts
Feast over these healthy, delectable roasted brussels sprouts and finish it off with a balsamic vinegar drizzle for a level up!
Serves:
Ingredients
- 1½lbsbrussels sprouts
- 2tbspextra-virgin olive oil
- ¼tspfine sea salt
Instructions
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Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
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To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
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On your baking sheet, combine the halved sprouts, olive oil, and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
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Roast the sprouts for about 20 to 25 minutes, or until they are tender and deeply golden on the edges. Garnish if desired. Serve and enjoy!
Recipe Notes
Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.
Nutrition
- Calories:Â 132.81kcal
- Fat:Â 7.26g
- Saturated Fat:Â 1.04g
- Monounsaturated Fat:Â 4.96g
- Polyunsaturated Fat:Â 0.97g
- Carbohydrates:Â 15.22g
- Fiber:Â 6.46g
- Sugar:Â 3.74g
- Protein:Â 5.75g
- Sodium:Â 188.00mg
- Calcium:Â 71.60mg
- Potassium:Â 661.78mg
- Iron:Â 2.42mg
- Vitamin A: 64.64µg
- Vitamin C:Â 144.58mg
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