Roasted Brussel Sprouts

This easy recipe for brussels sprouts is one we often make, both on busy mid-week nights when we are in a rush to get dinner on the table, as well as for holiday meals when we are looking for a tasty green vegetable to round out our menus. Brussels sprouts resemble little cabbages, are easy to clean, and taste delicious when roasted.

Why Healthy

  • Brussels sprouts are loaded with vitamin A & C, folacin, potassium, calcium. They also have 3-5 grams of fiber per cup, and are rich in protein although it is not a complete protein.



Roasted Brussel Sprouts

An easy, healthy delicious vegetable side.

Yield: Serves 6

Prep Time: 10 mins

Cook Time: 35 mins


1 1/2 Pounds Brussels Sprouts
3 Tablespoons Extra Virgin Olive Oil
3/4 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Black Pepper


Preheat oven to 400 degrees F.
Cut off the stem ends of the Brussels sprouts and pull off any yellow outer leaves.
Slice in half, then mix in a bowl with the olive oil, salt and pepper.
Pour the sprouts onto a sheet pan, arrange cut side down, and roast for 15 minutes.
Turn the sprouts over and cook until lightly brown and tender, about another 15 to 20 minutes.


2 Responses to “Baby Kale Salad With Artichokes, Chickpeas, & Prosciutto Crisps”

  1. Giselle — January 16, 2013 @ 7:48 pm

    This looks fabulous! I have most of the ingredients to hand – apart from white balsamic vinegar which I’ve not seen here, but now will look for!

    Thanks! I may wait until the weather is a little warmer tho!

    Gis :-)


  2. Stand Mixers news — April 17, 2013 @ 2:23 am

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    I’ve been trying for a while but I never seem to get there! Appreciate it


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