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
 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

Serving Size ½ cup

Servings 8


Amount Per Serving
Calories 101
% Daily Value *
Total Fat 5g8%
Saturated Fat 0.4g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 120mg5%
Potassium 0mg
Total Carbohydrate 13g5%
Dietary Fiber 4g16%
Sugars 6g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 30 brussels sprouts
 1 tsp extra-virgin olive oil
 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.

Roasted Brussels Sprouts
No Comments Yet

Leave a Reply

Your email address will not be published.

Newsletter Signup

Stay connected!

Please wait...

Thank you for the sign up!

Login

Lost your password?