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Nutrition Facts
Serving Size 1 (181g) Recipe makes 4 servings
Calories 164
Calories from Fat 95		(58%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 333mg		13%
Potassium 670mg		19%
Total Carbohydrate 15.7g		5%
	Dietary Fiber 6.6g	26%
	Sugars 3.8g
Protein 5.8g		11%
detailed view... how is this calculated?

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Roasted Brussels Sprouts

Recipe #201073 | 30 min | 5 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Dec 19, 2006

Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs fresh Brussels sprouts
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried sage

Directions

1
Preheat oven to 400 degrees F.
2
Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
3
Toss all ingredients and place in a single layer on a baking dish.
4
Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
5
Serve hot or cold.

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Featured Reviews for This Recipe

From: TattooedMamaof2

On Jun 18, 2009

Very nice change-of-pace from the usual steamed! I roasted them for 35 minutes, cut the pepper back to 1/4t and finished them with a drizzle of truffle oil. Delicious! Thank you

0 people found this review helpful

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From: Sandi (From CA)

On Mar 14, 2009

These were nicely flavored, but needed more time in my oven as they turned out far too firm at 30 minutes. I'll definitely try them again because I love sprouts and this technique is far better than others I've tried. Thank you for sharing, What's Cooking!

1 person found this review helpful

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From: laura michele

On Jan 22, 2007

Amazing! I took the lazy way out and used this recipe on a bag of frozen bite-size sprouts - didn't cut the ends off or anything, just tossed and roasted for about 45 min. They were delicious and my husband now requests them regularly. I mixed it up once adding a diced sweet potato and that was also very good. Thanks so much.

6 people found this review helpful

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From: Trinkets

On Apr 18, 2007

I made this last night but I skipped step #2, doesn't need it. I tossed the sprouts with Olive oil and Kosher salt then placed in the oven. I also used 4 fresh minced garlic cloves and added that for the last 5 minutes and turned down the heat to 350 until the sprouts were nicely browned and a bit softer than al dente. The outside leaves get nice and brown, mixed with the garlic it is really good. So much better than boiled!!!

2 people found this review helpful

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