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Roasted Brussels Sprouts

Yields8 ServingsPrep Time5 minsCook Time30 mins

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.

 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
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.