Oven-Roasted Brussels Sprouts

Oven-Roasted Brussels Sprouts

4.6 of 5 (66)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 61.8
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 56.8 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.5 g

View full nutritional breakdown of Oven-Roasted Brussels Sprouts calories by ingredient
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Delicious & easy - this is SO good! Delicious & easy - this is SO good!
Number of Servings: 4


    15-20 fresh Brussels Sprouts
    Olive Oil (can sub with olive oil non-fat cooking spray).
    Non-fat cooking spray
    Salt (sea salt is best)
    Fresh ground black pepper


Preheat oven to 425 degrees.

Trim stems from sprouts; cut sprouts in half, lengthwise. Spray shallow baking dish with cooking spray and place sprouts in dish with cut-side up. Drizzle them with olive oil (or spray directly with olive oil cooking spray). Add a bit of salt and lots of fresh ground pepper.

Bake for 15 minutes; turning each piece after the 1st 10 minutes.

These are great combined with parmesan zucchini and/or zesty tomato soup!

Add garlic powder for a twist.

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Member Ratings For This Recipe

  • Very Good
    5 of 5 people found this review helpful
    I used cooking spray and Italian seasonings and they turned out great. The baking process really brings out their flavor and makes them very tender. - 1/29/09

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  • Incredible!
    3 of 3 people found this review helpful
    I had not tried brussels sprouts for years due to "childhood vegetable trauma" but tried this recipe and LOVE them this way. You can add different seasonings to your taste so - very versatile. Thanks for sharing! - 8/14/10

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  • Incredible!
    3 of 3 people found this review helpful
    was the best way I have ever made Brussels Sprouts!!! - 1/25/09

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  • 2 of 2 people found this review helpful
    I make these all the time but add basil and thyme and sometimes I will add broccoli and cauliflower as well. yum, yum! - 11/20/13

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  • Incredible!
    2 of 2 people found this review helpful
    Also great w/ a spritz of balsamic vinegar while roasting! - 10/4/13

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