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"These mini cabbages are surprisingly big on flavor," notes Tina Repack of Johnstown, Pennsylvania. Although the brussels sprouts are very simply seasoned, roasting them caramelizes their natural sugars, giving them a subtle sweetness.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (2/3 cup) equals 101 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 244 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Roasted Brussels Sprouts in Light & Tasty December/January 2002, p10
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Reviewed on Dec. 31, 2012 by Francisca3032
Loved it, two out of four kids loved it and my husband loved it. Instead of boiling them in water, I boiled them in chicken broth and added minced garlic to the pan when I baked it, yummmmm.
Reviewed on Nov. 03, 2012 by Needsmusic
If you've never had brussel sprouts, roasting them like this is the way to go. They tasted awesome.I cut off the ends and cut eat sprout in half and put a notch in the base of each (instead of the X in the whole core). I did NOT parboil them as directed...just put them in a bag with the oil to get them covered and then put them in the pan and covered with sea salt and pepper (used a grinder for both). Roasted them as directed for about 20 minutes until they were beginning to get brown and a little crispy. Everyone tried them and they were really good. I loved them and my 8 year old thought they were 'pretty good'. My youngest didn't like them. My husband who said he had brussel sprouts as a child and hated them admitted this time while he wouldn't ask for them, they were okay...which is super high praise for my picky Pete!
If you've never had brussel sprouts, roasting them like this is the way to go. They tasted awesome.
I cut off the ends and cut eat sprout in half and put a notch in the base of each (instead of the X in the whole core). I did NOT parboil them as directed...just put them in a bag with the oil to get them covered and then put them in the pan and covered with sea salt and pepper (used a grinder for both). Roasted them as directed for about 20 minutes until they were beginning to get brown and a little crispy. Everyone tried them and they were really good. I loved them and my 8 year old thought they were 'pretty good'. My youngest didn't like them. My husband who said he had brussel sprouts as a child and hated them admitted this time while he wouldn't ask for them, they were okay...which is super high praise for my picky Pete!
Reviewed on Mar. 09, 2012 by juicyfruit007
IF I make brussel sprouts again, I will probably use this recipe. My husband and I had never had brussel sprouts before tonight, and were a bit leery, but they weren't bad.
Reviewed on Jan. 25, 2012 by jmscoker
A delicious simple way to prepare brussel sprouts. I added 1/2 tsp minced garlic.
Reviewed on Jan. 10, 2012 by lazyjcafe
This is delicious. The sprouts came out perfectly, and my daughter and I loved them. My other daughter managed to eat the two I put on her plate, and my husband refused to try them - but his loss. We will make them again anyway! :)
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