Roasted Brussels Sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until brown. This is a Diabetic Friendly recipe.Print
Roasted Brussels Sprouts
If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. Roasted Brussels Sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until brown. They are the perfect combination for any dinner.
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.
- Serving Size: 6