Brussels sprouts are among my first food to turn to when I decide that I’m ready to get fit for summer. You can eat more than two cups of them for less than 100 calories. They are high in protein, calcium, and potassium while being low in fat. My husband thinks they smell like death so I’d say they might be a bit of an acquired taste but I love them. I eat them as a healthy snack and a side for dinner. The grocery store sells steamer bags of Brussels sprouts that you can just microwave and sometimes I like to eat those with some lemon juice, a scoop of garlic, and a dash of salt and pepper. Mostly though, I prefer to roast fresh Brussels sprouts to the point of being a touch crispy on the outside.
What you’ll need:
Olive oil
Salt
Pepper
Directions:
1. Preheat the oven to 400 degrees.
2. Halve each of your fresh Brussels sprouts.
3. Place in an oven-safe pan or on a cookie sheet.
4. Drizzle lightly with olive oil.
5. Sprinkle with salt and pepper.
6. Stir around to coat all of your Brussels sprouts.
7. Bake for approximately 35 minutes.
An incredibly simple, delicious method and something you’ll easily be able to commit to memory! This also works well with zucchini, carrots, potatoes, and broccoli, though different temperatures and times may be required. Trust me, you’ll want to try this one, especially in a pinch!
Hi Tiffany, could you please clarify what oven temperature and how many minutes to bake? Thank you!
I am so sorry! I am mortified, what a doofus! Thank you for drawing that to my attention! All fixed.
No worries at all! Thank you so much for updating it! 🙂
I love Brussel sprouts! I’ve never roasted them before. Looks delicious! My favorite vegetable to roast is sweet potatoes.