Roasted Brussels Sprouts take minimal effort to make. They make a delicious and healthy side dish for any meal.
- 2 pounds Brussels sprouts, fresh (about 8 cups)
- pan spray release such as PAM (if using)
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper, coarsely ground
- Preheat oven to 425°F.
- For easier cleaning, spray sheet pan with pan release.
- Wash the Brussels sprouts under running water.
- Remove leaves that are discolored or damaged.
- Cut off the end of each Brussels sprout.
- Cut the Brussels sprouts in half.
- Place the cut Brussels sprouts on the sheet pan .
- Pour the oil on the Brussels sprouts. Add the salt and pepper. Toss the Brussels sprouts to evenly coat them with oil and the salt and pepper.
- Distribute the Brussels sprouts on the sheet pan . Be sure to leave space around each of the Brussels sprouts.
- Place pan in the oven.
- Bake Brussels sprouts 10 minutes.
- Toss the Brussels sprouts and bake 10-15 minutes more until they are tender and the edges are brown. Be careful not to overcook them.
- To make clean up easier, line the sheet pan with silicone baking mat or spray with pan release.
- Preheat the oven to 425 °. Be sure it reaches 425 ° F before putting the Brussels sprouts in the oven. Roasting requires high heat.
- Use fresh Brussels sprouts, not frozen.
- Distribute the Brussels sprouts evenly so that they can brown. If they are crowded on the pan, they will steam and will not brown.
- Do not use too much oil otherwise, the Brussels sprouts will not roast properly.
- Flip the Brussel sprouts halfway through baking so that they will brown evenly.
- Serving Size: 1/2 cup
- Calories: 91
- Sugar: 2.6 g
- Sodium: 320.1 mg
- Fat: 5 g
- Carbohydrates: 10.6 g
- Protein: 4 g
- Cholesterol: 0 mg