Roasted brussel sprouts


4.3 of 5 (53)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 112.4
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 13.5 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.5 g

View full nutritional breakdown of Roasted brussel sprouts calories by ingredient



Number of Servings: 4

Ingredients

    2 cups fresh brussel sprouts, halved with the outer leaf removed on each
    drizzle of olive oil
    drizzle of balsalmic vinegar
    salt and pepper to taste

Directions

Place halved brussel sprouts on baking sheet. Drizzle with olive oil and balsalmic vinegar. Salt and pepper to taste. Roast in oven at 425 degrees for 20 minutes. The vinegar makes them caramelize and they are almost like brussel sprout fries. Very tasty.

Number of Servings: 4

Recipe submitted by SparkPeople user VARUNNER.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    5 of 6 people found this review helpful
    I am so not a brussel sprout person, but this recipe is a great foundation for them! I'll usually cut the sprouts in half, and toss them with the balsamic, olive oil, pepper & garlic salt in a bowl before placing on the sheet/in oven. I also roast for ~35-40 min, turning once. Delicious! - 9/10/10


  • no profile photo

    Incredible!
    5 of 5 people found this review helpful
    For those who are finding the sprouts underdone inside: try microwaving them for a minute BEFORE you do the rest of the recipe. I find that this helps. - 1/9/10


  • no profile photo

    Incredible!
    3 of 3 people found this review helpful
    First time I've ever eaten brussel sprouts. I find that oven-roasted veggies are the way to go! -- I did add 2 onions & some carrots & yams. I lowered the temp & cooked longer; covered w/ foil. - 12/1/12


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    I didn't know if I'd like brussel sprouts or not, but I loved them when cooked this way and went back for seconds. Carmelized and crisp on the outside and soft on the inside. I didn't include the balsamic vinegar this time, but plan to try it next time. - 1/25/13


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    First time I've ever had brussel sprouts that I liked. - 12/13/09