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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (40g) Recipe makes 6 servings The following items or measurements are not included below: 1 1/2 lbs Brussels sprouts |
||
| Calories 100 | ||
| Calories from Fat 65 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 169mg | 7% | |
| Potassium 359mg | 10% | |
| Total Carbohydrate 8.1g | 2% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 2.0g | ||
| Protein 2.9g | 5% | |
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SERVES 6
Ingredients
- 1 1/2 lbs Brussels sprouts
- 3 tablespoons olive oil
- 1/2-3/4 teaspoon kosher salt
- 1/2 teaspoon lemon-pepper seasoning or ground black pepper
Directions
1
Preheat oven to 400°F.2
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.3
Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.4
Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.5
Shake the pan from time to time to brown the Brussels sprouts evenly.6
Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: nemokitty
On Jun 20, 2009
This was very, very tasty. I normally put chili powder on these but I followed your recipe and put lemon pepper seasoning. Yummy! Thanks for the recipe.
From: Azriel31
On Jun 15, 2009
Easy and savory way to make Brussels sprouts! I made half the amount and would recommend a COOLER oven of 325, since the amount I baked started burning after 15 minutes at 400, and I had to lower the heat to get the sprouts cooked through w/o burning the outside.
From: jdoe
On Nov 3, 2003
I had some brussels sprouts that I needed to use up from the last of our CSA share (they're not a typical purchase in our household). These are the best brussels sprouts I've ever had. I was afraid I'd roasted them too long because they were quite brown, but they tasted perfect. The outside was a bit crispy and the inside was tender, almost creamy. The roasting also gave them a sweeter flavor than they get when sauteed, steamed, or boiled. I won't wait until next year's CSA share - this recipe is worth purchasing brussels sprouts!
From: msm in Michigan
On Apr 4, 2003
All I can say is, Quick, Easy and great tasting. Thank you for sharing this recipe.
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