Simple Roasted Brussels Sprouts
Roasting is by far my favorite method of cooking vegetables…especially Brussels sprouts. I think it’s fair to say that I crave them!
I despised Brussels sprouts growing up. Like many kids, I was forced to eat them in the form of over-boiled, mushy, bitter baby cabbages bathing in butter. Yuck!
I can remember the very first time I tasted a roasted Brussels sprout…I swear I heard harps playing overhead. The crispy texture and almost sweet flavor was a symphony of culinary music to my taste buds. Now I enjoy them once a week using this simple recipe.
I use avocado oil to roast because of its high smoke point. Sea salt and pepper are a must. If you’d like to experiment with different flavor profiles, you can:
- drizzle with balsamic vinegar or hot sauce when hot out of the oven
- top with toasted nuts or seeds
- serve with roasted red pepper hummus
- sprinkle with pomegranate seeds
- mix with minced garlic
- roast with other veggies like sweet potato chunks or chopped onion
| Prep Time | 10 minutes |
| Cook Time | 35-40 minutes |
| Servings |
servings
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- 1.5 pounds Brussels sprouts, trimmed and cut in half
- 3 tbsp. avocado oil
- Sea salt and pepper to taste
Ingredients
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- Preheat oven to 400 degrees. Place trimmed Brussels sprouts in a bowl and drizzle with avocado oil. Stir with a spoon to evenly coat.
- Spread on baking sheet in single layer and sprinkle with sea salt and pepper.
- Roast in oven for 35-40 minutes, shaking the pan and flipping the sprouts halfway through. I like mine brown and crispy, which usually happens around the 40 minute mark!
Nutrition Facts per serving: Calories: 145; Total Fat: 11 g; Saturated Fat: 2 g; Sodium: 320 mg; Potassium: 430 mg; Total Carbohydrate: 10 g; Dietary fiber: 4 g; Net Carbohydrates: 6 grams; Sugar: 2 g (0 grams added sugar); Protein: 4 g
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