|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3g||11%|
|Total Sugars 2g|
|Vitamin C 71mg||354%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This method is, by far, the best way to prepare and cook Brussels sprouts. Roasting Brussels sprouts helps them retain their color, and the caramelization they receive brings out their natural sweetness. They're like candy; they are so addictive.
Use garlic-infused olive oil and garlic powder to give the sprouts plenty of garlic flavor. To add an extra kick, drizzle the sprouts with a little lemon juice or balsamic vinegar just before they're done. See the tips and variations below the recipe for more ideas and possible add-ins.
1 pound Brussels sprouts
3 tablespoons olive oil
2 medium to large cloves garlic, sliced
1/4 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Heat the oven to 400 F / 200 C / Gas 6.
Slice the ends off of the sprouts and remove loose, discolored, or damaged leaves from the outside. Cut each sprout in half lengthwise and put them in a large bowl.
In a small saucepan over medium-low heat, heat the olive oil. Add the sliced garlic, lower the heat, and cook for about 4 to 5 minutes. Don't let the garlic brown or burn. It should be gently bubbling around the garlic pieces. Remove the garlic with a slotted spoon and discard.
Pour the olive oil over the sprouts and sprinkle with the garlic powder, about 1/4 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Toss to coat the sprouts with the oil and seasonings.
Arrange the sprouts in a single layer in a large rimmed baking pan, such as a half-sheet pan.
Roast for about 20 minutes, shaking the pan a few times. Turn the sprouts and continue roasting for about 10 to 15 minutes, until they are tender and browned on the outside.
Remove from the oven and transfer to a serving dish. Sprinkle with more kosher salt for serving, if desired.
- Drizzle the sprouts with 2 tablespoons of fresh lemon juice about 10 minutes before they are done roasting.
- Drizzle the sprouts with 1 to 2 tablespoons of a good quality balsamic vinegar about 10 minutes before you take them out of the oven.
- Toss toasted walnuts and dried cranberries with the roasted sprouts for a fabulous holiday dish.
- If the season is right, you might find Brussels sprouts attached to their stalk. They will be fresher and tastier than loose sprouts.
- Small sprouts tend to be more tender and sweeter than larger sprouts.
- Loose leaves are a sign of older sprouts. After slicing off a portion of the stem end and peeling off some of the outer leaves, the sprout head should look and feel tight and compact. The fresher, the better.
- Brussels sprouts provide many unique health benefits. They have a high fiber content and many antioxidant ingredients, along with anti-inflammatory properties. One serving of Brussels sprouts has more than 100 percent of the recommended amounts of vitamins C and K.