Before making 5-minute lemon & garlic brussel sprouts I would have told you that roasting brussels sprouts were my favorite way to eat them.
Now I can’t decide between the two because they’re both so good that I guess I’ll just have to eat brussels sprouts more often.
If you ever have a veggie that you think you don’t like, roast it! Roasting veggies makes them all taste good and has a way of turning any and everyone into a veggie lover.
In this video I show you my technique for roasting. It’s pretty simple and straight forward and will result in amazing brussels sprouts every time. I promise!
So go check out the video and then let me know what is your favorite way to prepare brussels sprouts? Do you like them roasted, steamed, raw in a salad? I wanna hear your take down in the comments below;).
Yield: Serves 4
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Ingredients:
- 1 lb. Brussels sprouts
- 1 tsp. Olive oil
- ½ -1/2tsp. kosher salt
- Few turns of black pepper
- ½ tsp. garlic powder
Directions:
Trim ends off Brussels sprouts and slice them in half lengthwise. Toss Brussels sprouts with olive oil, kosher salt, black pepper, and garlic powder.
Spread Brussels sprouts out on a rimmed baking sheet, cut side down and pop into a 400-degree oven for 30 minutes or until caramelized on the bottoms and crispy on the tops. Enjoy!
Makes 4 servings.
Nutrients per ¼ of recipe: Calories: 59; Total Fat: 1.5g; Saturated Fat: 0.3g; Cholesterol: 0mg; Carbohydrate: 10.2g; Dietary Fiber: 4.3g; Sugars: 2.5g; Protein: 3.8g
Sharon
February 28, 2013 at 7:57 amI love roasting veggies, I do it all the time with broccoli, cauliflower, carrots, zucchini you name it! I never did it with Brussels sprouts though and I love them! Can’t wait to try them this way, I bet they’re yummy! Thanks for the recipe!
Lissa
February 28, 2013 at 4:39 pmYummy. Will see if the fruit shop has some Brussel Sprouts when I go today.
Mitch
March 3, 2013 at 3:51 pmAwesome recipe. For a veggie recipe, with low calories, it is incredible really. First impression is these taste like potato chips. Will definitely make these again. My wife and I ate a 10 oz container. We could have enjoyed twice as much. Thanks, Dani.
Bill Ross
March 5, 2013 at 2:34 pmThese turned out sensational… thanks for posting this, Dani.
Bill Ross
March 5, 2013 at 2:35 pmIt was surprisingly difficult to come by the brussel sprouts, considering they are still in season.
Scott Palangi
March 29, 2013 at 9:07 pmWow, Dani, thanks for your contribution to people searching for recipes that can support fat-burning without giving up the yumminess! BRUSSEL SPROUTS are on my eating plan for my 2-Week Challengers; common complaint is “I hate those things”…. well, I just made em the way you suggested — Totally transformed my relationship to the damn things; they’re staying on the list now! I’ll be sending my peeps your way this weekend; prepare for upsurge in subscribers. Thank you, really. 🙂
Emily
August 9, 2014 at 6:23 amThis is one of my favorite recipes! I use it all of the time! Thanks so much for sharing!
Anila
November 25, 2014 at 11:32 amHi,
I know it might sound stupid, I always wonder what people when “roasting Veggies”? Do you bake them or grill/broil them??
Thanks!!
Dani
November 26, 2014 at 12:15 pmDry heat cooking at a very high temperature in the oven = roasting:)
Catherine Johnson
July 1, 2018 at 9:39 pmThank you for the recipe. i thawed out two bags of baby Brussels sprouts. I towel tried then tossed them with two cubed zucchini and some mushrooms in olive oil, salt, black pepper, basil and parsley. Baked 400 for 40 minutes. they were so delicious.
Dani
July 17, 2018 at 10:38 amThat sounds delicious!!
Patricia Kobusingye
October 14, 2018 at 3:56 pmFirst time I made my own brussels sprouts from scratch…. Delicious!. I am hooked. Thanks.
Dani
October 15, 2018 at 9:10 amSo glad you enjoyed them!!