Roasted Brussels Sprouts

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Roasted Brussels Sprouts). This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Roasted Brussels Sprouts

Ingredients

1 ½ pounds Brussels sprouts

ends trimmed and yellow leaves removed

3 tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Side Dish

Directions

Step 1

Preheat oven to 400 degrees F (205 degrees C).

Step 2

Place trimmed Brussels sprouts olive oil kosher salt and pepper in a large resealable plastic bag. Seal tightly and shake to coat. Pour onto a baking sheet and place on center oven rack.

Step 3

Roast in the preheated oven for 30 to 45 minutes shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown almost black when done. Adjust seasoning with kosher salt if necessary. Serve immediately.

Nutritional Information

Roasted Brussels Sprouts

Servings Per Recipe:6

Calories: 104.4

% Daily Value *

Protein: 2.9g 6%

Carbohydrates: 10g 3%

Dietary Fiber: 3g 12%

Sugars: 4.5g

Fat: 7.3g 11%

Saturated Fat: 1.1g 5%

Vitamin A Iu: 816.6IU 16%

Niacin Equivalents: 1.2mg 9%

Vitamin B6: 0.2mg 13%

Vitamin C: 70.4mg 117%

Folate: 68.1mcg 17%

Calcium: 41.7mg 4%

Iron: 1.5mg 8%

Magnesium: 23mg 8%

Potassium: 362.1mg 10%

Sodium: 344mg 14%

Thiamin: 0.1mg 12%

Calories From Fat: 66

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.