So simple, yet so good! Roasting Brussels sprouts takes this humble cruciferous vegetable to another level with a wonderful crispy texture and slightly caramelized flavour. If you've only ever had them steamed, it's time to fire up the oven and give them another shot.
This recipe is a variation of one I developed for Leslie Beck's Healthy Kitchen - a wonderful resource and healthy eating guide with over 250 quick and delicious recipes.
800 grams Brussels sprouts
1 tablespoon olive oil
3 cloves garlic, quartered
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Trim ends from Brussels sprouts, remove the outer leaves and cut in half. Toss with olive oil, garlic, sea salt and pepper.
Spread Brussels sprouts into a single layer on a baking sheet and bake for 30 to 40 minutes, turning every 15 minutes. Keep an eye on them - they're done when the outer leaves are crispy and brown.
Per serving: 119 calories, 4 g fat, 1 g saturated fat, 19 g carb, 8 g fibre, 7 g protein, 198 mg sodium
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All recipes and photos by Michelle Gelok, RD