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Roasted Brussels Sprouts Recipe

Read Reviews (6)
4.8 6
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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.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • 2 pounds fresh or frozen brussels sprouts, thawed
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

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.

Directions

  1. Cut an "X" in the core of each brussels sprout. Place 1 in. of water in a saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Add the remaining ingredients and toss to coat.
  2. Arrange sprouts in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 15-20 minutes, stirring occasionally. Yield: 6 servings.
Originally published as Roasted Brussels Sprouts in Light & Tasty December/January 2002, p10

Nutritional Facts

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.

Reviews for Roasted Brussels Sprouts(6)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 21, 2013

This is an easy way to make brussel sprouts and they are delicious!

MY REVIEW
Reviewed Dec. 31, 2012

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.

MY REVIEW
Reviewed Nov. 3, 2012

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!

MY REVIEW
Reviewed Mar. 9, 2012

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.

MY REVIEW
Reviewed Jan. 25, 2012

A delicious simple way to prepare brussel sprouts. I added 1/2 tsp minced garlic.

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