So simple, yet so delicious, this roasted Brussels sprouts recipe makes the perfect autumn side dish.
Roasted Brussels sprouts are an easy, delicious way to introduce more healthy, vitamin-rich vegetables into your diet. And I'm always a fan of any side dish that comes out of the oven crispy on the outside and tender on the inside.
These delectable, low-calorie little sprouts go great with just about any main dish and can be dressed up with any number of toppings or glazes once you pull them out of the oven. A few of my favourites are:
toasted pine nuts and a drizzle of melted butter mixed with honey
honey mustard using a nice grainy Dijon
smoked paprika and maple syrup
honey and balsamic reduction
crushed walnuts and a touch of cayenne pepper
"Greek spice" (mixture of dehydrated onion, red bell pepper, sundried tomato, and garlic, along with oregano, and a hint of lemon)
Again, this is one of those dishes where you can let your imagination and palate guide you.
Leftovers store well in the refrigerator for several days, or freeze in a freezer safe container for 2 to 3 months. Thaw in the refrigerator overnight then reheat and re-crisp in the oven at 425°F / 220°C until heated through (careful they don't start to burn though).
(Makes 4 servings)
4 cups Brussels sprouts, halved (or roughly 1 pound)
1 tablespoon extra virgin olive oil
salt & pepper to taste
Preheat oven to 425°F / 220°C.
Clean the Brussels sprouts by pulling off any damaged leaves and giving them a quick rinse. Dry each sprout well then slice off the stem end and cut them in half length-wise.
Place the cut sprouts in a mixing bowl and drizzle with oil to lightly coat each sprout. Add in the salt and pepper and toss to evenly distribute.
Spread the Brussels sprouts out in a single layer, cut side down, on a sheet pan.
Roast for about 30 minutes. Serve straight out of the oven.
Nutritional Information Per Serving:
total calories = 75 | total fat = 3.38g | saturated fat = 0.47g | cholesterol = 0mg | sodium = 315mg | carbohydrates = 8g | dietary fibre = 3g | sugars = 2g | protein = 3g