Roasted Brussels sprouts
Halved sprouts roasted hot until the cut sides are dark and crisp. Serves 2.
- Hands-on
- 10 min
- Total time
33 min, show breakdown
- Prep 8 min
- Cook 22 min
- Clean up 3 min
- Pans
- 1
- Ingredients
- 4
- Cost/serving
- $1.49
Per serving
- Calories
- 157
- Protein
- 5.2 g
- Fiber
- 5.8 g
- Net carbs
- 8.4 g
- Fat
- 11 g
High in (% Daily Value per serving): Vitamin K 227%, Vitamin C 145%, Folate 23%, Vitamin B6 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
300 g Brussels sprouts
Same amount as: 10½ oz, about 3½ cups.
1½ tbsp olive oil (20 g)
Same amount as: 20 mL.
- 1 pinch crushed red pepper flakes (0.3 g)
1 tbsp lemon juice (15 g)
Same amount as: 15 mL, ¼ lemon squeezed from fresh lemons.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. More than 500 g crowds one pan. Use two pans.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (168 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 157 | ||
| Total fat | 11 g | 14% | |
| Saturated fat | 1.5 g | 7% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 193 mg | 8% | |
| Total carbohydrate | 14 g | 5% | |
| Dietary fiber | 5.8 g | 21% | |
| Total sugars | 3.5 g | ||
| Net carbs† | 8.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 597 mg | 13% | |
| Vitamin A | 60 mcg | 7% | |
| Vitamin C | 131 mg | 145% | |
| Vitamin E | 2.8 mg | 19% | |
| Vitamin K | 272 mcg | 227% | |
| Thiamin (B1) | 0.21 mg | 18% | |
| Riboflavin (B2) | 0.14 mg | 11% | |
| Niacin (B3) | 1.1 mg | 7% | |
| Vitamin B6 | 0.34 mg | 20% | |
| Folate | 93 mcg | 23% | |
| Vitamin B12 | 0 mcg | 0% | |
| Magnesium | 36 mg | 8% | |
| Zinc | 0.64 mg | 6% | |
| Selenium | 2.4 mcg | 4% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 220 °C / 425 °F.
Trim the dry stem end off each sprout and pull off any yellow outer leaves. Cut each sprout in half from top to stem.
On the sheet pan, toss with the oil, pepper flakes, salt and pepper. Turn every half cut side down.
Roast 20–22 minutes without stirring.
Done looks like: Cut sides deep brown, loose leaves crisp and dark. A knife slides into the centre easily. Squeeze over the lemon juice.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Soft and pale, not browned | Crowded pan, or halves lying on their round side. | Leave space between halves and turn them all cut side down. |
| Bitter, cabbage smell | Oven not fully hot, so they steamed slowly instead of browning. | Wait for the oven to heat fully so they brown fast. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.