Four ingredients. Not very different from what I found all over the place online. Just a little less oil & salt! I didn’t roast them as long as I should have (only 20 minutes), because it was the last of the 4 dishes I made last night, and we wanted to eat. They were still good, but I just reheated them for 12 minutes at 425*F and they were super toasty and delicious.
Simple Oven Roasted Brussel sprouts
1.5 lbs small brussel sprouts
2 tbsp. extra virgin olive oil
1/2 tsp. sea salt
fresh ground pepper to taste, I used smoked pepper
Directions:
1. Pre-heat oven to 425*F and prepare a cookie sheet.
2. Wash sprouts and trim off the brown ends. Remove any yellow or unappealing looking leaves, and cut in half.
2. Place sprouts in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss with hands to coat. Place cut side down on a cookie sheet and bake for 20 – 30 minutes. They should be nicely browned and just starting to blacken on top; this is the where the toasty sweet flavor comes from, but keep an eye on them so they don’t burn up!
Nutrition Facts: 133 Calories, 7.3g Fat, 0mg Cholesterol, 333mg Sodium, 15.2g Carbs, 6.5g Fiber, 3.7g Sugar, 5.8g Protein. Vitamin A 26%, Vitamin C 241%, Calcium 7%, Iron 13%.
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Tags: brussel sprouts, roasted brussel sprouts, roasted vegetables, vegan, vegan thanksgiving
I am preparing this today with basically the same recipe only I use cayenne pepper and I add carrots, onions and sometimes asparagus.