My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

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?

Roasted Brussels Sprouts

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

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

Directions

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

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Vegan Antipasti

Wild Mushroom Spread with Croutons

Gratin of Young Artichokes and Olives

Vegan Coconut Cake

Wheat Berry Salad

Browse similar recipes by category

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

  • Was this review helpful to you? YES | NO
  • reviewer icon

    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

  • Was this review helpful to you? YES | NO
  • 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

  • Was this review helpful to you? YES | NO
  • reviewer icon

    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

  • Was this review helpful to you? YES | NO
  • Read all 27 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved