Roasted Brussels Sprouts

The secret to making Brussels sprouts palatable to just about anyone: roasting.  Roasting Brussels sprouts brings out their wonderful nutty flavor, plus it’s really easy to do.  One brilliant bonus: the roasting process browns and crisps the outer leaves, turning them into crunchy chips to munch on straight out of the oven.


Yields8 ServingsPrep Time5 minsCook Time30 minsDifficultyBeginner

 

Ingredients

 30 brussels sprouts
 1 tsp extra-virgin olive oil(omit for diabetics)
 ¼ tsp salt, or to taste
 ¼ cup pine nuts
 ¼ cup dried currants or cranberries

Instructions

1

Preheat the oven to 400°F. Cut the ends off the brussels sprouts, and take off the flimsiest outer leaves before cutting the sprouts in half. Toss them in a large mixing bowl with the olive oil and salt.

2

Transfer the sprouts to a baking pan and place them in the oven. Roast until the outer leaves are slightly brown, about 20–30 minutes.

3

During the last 4 minutes of roasting, add the pine nuts and currants to the pan and return to the oven.

4

Then, remove the pan from the oven and transfer to a serving platter. Squeeze fresh lemon juice over the brussels sprouts and serve.

Nutrition Facts

8 servings

Serving size

½ cup


Amount per serving
Calories101
% Daily Value *
Total Fat 5g7%
Saturated Fat 0.4g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 120mg6%
Total Carbohydrate 13g5%
Dietary Fiber 4g15%
Total Sugars 6g
Protein 4g

Potassium 0mg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 30 brussels sprouts
 1 tsp extra-virgin olive oil(omit for diabetics)
 ¼ tsp salt, or to taste
 ¼ cup pine nuts
 ¼ cup dried currants or cranberries

Directions

1

Preheat the oven to 400°F. Cut the ends off the brussels sprouts, and take off the flimsiest outer leaves before cutting the sprouts in half. Toss them in a large mixing bowl with the olive oil and salt.

2

Transfer the sprouts to a baking pan and place them in the oven. Roast until the outer leaves are slightly brown, about 20–30 minutes.

3

During the last 4 minutes of roasting, add the pine nuts and currants to the pan and return to the oven.

4

Then, remove the pan from the oven and transfer to a serving platter. Squeeze fresh lemon juice over the brussels sprouts and serve.

Notes

Roasted Brussels Sprouts
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