Roasted Brussels Sprouts
Brussels Sprouts roasted with olive oil, salt, and pepper for simple, delicious side dish or appetizer.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 3 cups Brussels sprouts , halved, or quartered if large
- 2 tablespoons avocado oil , or coconut, or olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Toss sprouts in a mixing bowl with 2 tablespoons oil. I like to use my hands to rub the oil over the sprouts and leaves until evenly coated. Spread them out on a rimmed baking sheet leaving space for better browning. Sprinkle with 1/2 teaspoon salt and pepper and bake at 400°F for 15-20 minutes, or until the edges of most of the sprouts are golden brown and crisp.
Check every 5 minutes to stir as needed for even browning, transferring browned leaves to a platter while the rest finishes roasting. (It is hard to not eat these crisp leaves while waiting and watching--they are the best part.)
Once the Brussels sprouts are roasted, taste and add more salt and pepper as desired (adequate salt helps balance bitterness). Serve immediately.
Calories: 90kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 256mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 56.1mg | Calcium: 28mg | Iron: 0.9mg