Roasted Brussels Sprouts
Roasting Brussels sprouts creates a warm, flavorful, and versatile vegetable dish. This recipe is simple and does not require many ingredients.
- Yield
- 6 Servings
- Serving size
- 1 cup
- Rating
- 4.11 of 5 (9 ratings)
Food groups
- Vegetables: 3/4 cups
Ingredients
- 6 cups Brussels sprouts
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon lemon juice
Directions
- Wash hands with soap and water.
- Preheat oven to 400 degrees F. Wash and trim Brussels sprouts.
- Cut large Brussels sprouts in half from top to bottom; leave small Brussels sprouts whole.
- In a large bowl, toss Brussels sprouts with the oil, salt, and pepper.
- Place Brussels sprouts in a single layer on a large baking sheet.
- Lining the baking sheet with foil or baking parchment will help with clean-up.
- Roast for 20 to 30 minutes, stirring once after 10 to 15 minutes.
- Sprouts should be tender and browned.
- Remove from oven and drizzle with lemon juice.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 65.6 |
| Total Fat | 2.64 g |
| Saturated Fat | 0.38 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 9.24 g |
| Dietary Fiber | 3.85 g |
| Total Sugars | 2.27 g |
| Added Sugars included | 0 g |
| Protein | 3.46 g |
| Calcium | 43 mg |
| Potassium | 399 mg |
| Sodium | 77.17 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 24 mg |
| Phosphorus | 71 mg |
| Selenium | 2 mg |
| Zinc | 0 mg |
| Vitamin A | 36 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 74 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 184 mcg |
| Folate | 53 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 20 mg |
Notes
Try adding other seasonings with the lemon juice such as red pepper flakes or parmesan cheese.
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Source
Recipe by: Food Hero — Oregon State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/roasted-brussels-sprouts. Federal works are public domain in the United States.