Roasted Brussels Sprouts
A delicious way to enjoy your veggies!
Ingredients
- 2 pounds fresh Brussels sprouts
- 1 - 2 teaspoons kosher salt, or to taste
- 1 teaspoon freshly-cracked black pepper, or to taste
- 2 tablespoons extra-virgin olive oil, see Notes
- 1 - 2 tablespoons balsamic vinegar, optional
Instructions
- Preheat the oven to 425 degrees.
- Cover a large, rimmed baking sheet pan with heavy-duty aluminum foil or parchment; lightly spray the foil with a nonstick spray (such as Pam), and set aside.
- If your Brussels sprouts are not trimmed, you will need to trim a small amount off the base/bottom of the “bud” and pull off a layer or two of the leaves. Discard the bases and leaves or throw them into your compost pile.
- Cut each trimmed sprout in half and place them in a medium bowl.
- Drizzle the oil, salt, and pepper over the Brussels sprouts. Using your hands or a spoon, toss the ingredients to evenly coat the sprouts. Or you can add your ingredients to a gallon zip-top bag and gently shake to coat the sprouts.
- Spread the Brussels sprouts evenly in one layer on the lightly greased sheet pan.
- Bake in the preheated oven for 25 minutes. Remove the pan from the oven and stir the sprouts. Bake for another 10 to 20 minutes or until the sprouts are caramelized and fork-tender.
- Remove the pan from the oven and drizzle with the balsamic vinegar if desired.
- Serve warm.
Notes
You can try tossing the Brussels sprout halves with an infused olive oil. Garlic, lemon, or a chili-infused oil would be delicious! I personally love the oils and balsamic vinegars we have purchased from Abingdon Olive Oil Company. They do have an online store if a trip to the Appalachian Mountains isn’t convenient.
I use kosher salt in this recipe. You can use pink Himalayan salt, sea salt, or table salt, but go easy on amounts you add. These salts are more “salty” than kosher salt.
A few additions:
You can grate a garlic clove or two on a microplane over the bowl along with the oil, salt, and pepper for added flavor. Adding grated Parmesan cheese to the bag or bowl along with the oil would be delicious, too! Add some precooked, crumbled bacon to the finished dish! Refrigerate any leftovers in an air-tight container for up to 4 days. They can also be frozen in an airtight, freezer-safe container for up to 3 months. The nutrition chart is calculated with 1 1/2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 tablespoon balsamic vinegar.
You can grate a garlic clove or two on a microplane over the bowl along with the oil, salt, and pepper for added flavor. Adding grated Parmesan cheese to the bag or bowl along with the oil would be delicious, too! Add some precooked, crumbled bacon to the finished dish! Refrigerate any leftovers in an air-tight container for up to 4 days. They can also be frozen in an airtight, freezer-safe container for up to 3 months. The nutrition chart is calculated with 1 1/2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 tablespoon balsamic vinegar.
Nutrition Facts
Roasted Brussels Sprouts
Amount per Serving
Calories
104.07
% Daily Value*
Fat
5.19
g
8
%
Saturated Fat
0.75
g
5
%
Polyunsaturated Fat
0.72
g
Monounsaturated Fat
3.5
g
Sodium
500.8
mg
22
%
Potassium
558.1
mg
16
%
Carbohydrates
12.97
g
4
%
Fiber
5.5
g
23
%
Sugar
3.13
g
3
%
Protein
4.84
g
10
%
Vitamin C
120.81
mg
146
%
Calcium
61.73
mg
6
%
Iron
2.06
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!