Thursday, March 13, 2014

Roasted Brussels Sprouts

One of our favorite veggies to have with dinner is brussels sprouts. I'm not kidding... my oldest son practically begs for them at the store. I had never had them until about 3 years ago when he was in preschool and they talked about them for the letter 'B'. That week, he said we had to eat them. We did and the rest is history. They are simple to make, the hardest part is quartering them. But you can always do that during the day, or nap time, and finish the rest while you're making dinner.

Roasted Brussels Sprouts
PREP: 15 minutes           COOK: 30-40 minutes            READY IN: 45-55 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 1 pound brussels sprouts
  • 3 tablespoons olive oil
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon pepper


  1. Remove any loose leaves on the brussels sprouts and quarter. 
  2. Put the brussels sprouts in a medium to large bowl, toss in the olive oil until coated.
  3. On a large cooking sheet lined with parchment paper, dump out the brussels sprouts and move around until they aren't overlapping too much.
  4. Sprinkle the salt, garlic powder and pepper on top. Bake, flipping every 7-8 minutes. They will be nice and golden when they're ready to come out. Enjoy!


    1 cup serving    140 calories   10.9g fat   10.5g carbs    3.9g protein    2.5g sugar   


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