Roasted Brussels Sprouts

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If you have never eaten Brussels sprouts, or have previously disliked them, this fantastically simple recipe is sure to make you fall (back) in love with Brussels sprouts. You will find yourself reaching out for a second helping!

Course Appetizer, Breakfast, Main Course, Salad, Side Dish, Snack

Cuisine International

Keyword baked veggies, brussels sprouts, roasted, roasted veggies

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings People

Calories 117kcal

Equipment

Ingredients

4 Cups Brussels Sprouts Washed, dried, cut in halves
2 Teaspoon Olive Oil
1/2 Teaspoon Sea Salt Or to taste
1/2 Teaspoon Turmeric Powder
1/4 Teaspoon Black Pepper Freshly ground
2 Teaspoon Parmesan Cheese If vegan, choose other options suggested

Instructions

Wash Brussels sprouts and dry them over a kitchen towel. Cut off the bottom (nubby stalk-like) section and discard any outer leaves that have browned or yellowed. Slice them in half lengthwise.
Add cut Brussels sprouts to a large bowl. Add olive oil, freshly grated black pepper, turmeric powder and salt. Toss everything until the veggies are evenly coated.
Preheat oven to 400 degrees F. Oven temperature vary, so you may need to experiment.
Place the Brussels sprouts on a baking sheet/tray in a single layer with the cut side down.
Roast for 15 minutes, open the oven and check. If necessary, turn the veggies, so they brown evenly on all sides.
Depending on how done they are, bake for an additional 8-15 minutes. Roast until they are crisp on the outside and tender on the inside. Serve hot. Check toppings below.
There are several ways to jazz this dish up:
1. Sprinkle freshly grated parmesan cheese (pictured), or cayenne pepper powder, or red chili flakes or onion powder or garlic powder.
2. Drizzle fresh lemon/lime juice, or grape must, or reduced balsamic vinegar.
3. Sprinkle fresh or dried herbs and toss.
4. Throw in other vegetables like mushrooms, asparagus, sliced onions/shallots while baking (roast times may vary, so experiment).
Serve with a protein source (farm-fresh boiled eggs pictured here) for a healthy breakfast or lunch.

Notes

*Use organic ingredients wherever possible

Nutrition