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Nutrition Facts
Serving Size 1 (181g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon dried sage
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 5.9g		11%
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Roasted Brussels Sprouts

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

⁽²⁷⁾ 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: barnabella

On Nov 22, 2009

I LOVE THIS RECIPE!!!! I really liked snacking on them cold.

0 people found this review helpful

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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

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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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