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Nutrition Facts
Serving Size 1 (153g) Recipe makes 6 servings
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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California Oyster Dinner

Roasted Brussels Sprouts!

Recipe #56103 | 50 min | 10 min prep | add private note

⁽²³³⁾ RATE IT NOW Print Recipe

By: Sharon123
Mar 10, 2003

I got this from the Barefoot Contessa Cookbook. SO good.

SERVES 6 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #1198491

On Oct 16, 2009

Awesome!!! Great nutty flavor, we devoured a whole tray of them. I added just a bit of garlic. Very easy recipe. I thought I overdid them at one point, but the darkest ones tasted the best! Thanks!

1 person found this review helpful

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From: School Chef

On Oct 15, 2009

Yummy, I used some fresh lemon juice and fresh ground cracked pepper. made for Football pool 09 week 5

1 person found this review helpful

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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!

20 people found this review helpful

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From: msm in Michigan

On Apr 4, 2003

All I can say is, Quick, Easy and great tasting. Thank you for sharing this recipe.

15 people found this review helpful

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