Ingredients
Roasted sprouts
- 600 g fresh Brussels sprouts prepared weight, about 1 1/3 pounds; trimmed and halved lengthwise
- 2 tablespoons olive oil 27 g
- 1/2 teaspoon fine salt 3 g
- 1/4 teaspoon ground black pepper 0.5 g
- 2 teaspoons lemon juice 10 ml, added after roasting
Equipment
- 1 large rimmed metal baking sheet
- 1 Mixing bowl
- 1 Sharp knife
- 1 Spatula
Instructions
Roast
- Heat the oven to 425°F (220°C). Rinse the sprouts, trim only the dry stem ends and remove yellow or damaged outer leaves. Halve lengthwise through the stem; quarter unusually large sprouts. Dry thoroughly.
- Toss the prepared sprouts with olive oil, salt and pepper. Spread in one layer on a large rimmed metal baking sheet, turning the halves cut side down and leaving gaps between pieces. Use two pans if needed rather than piling them.
- Roast undisturbed for about 20 minutes, then lift one half to check its underside. Continue for 5–10 minutes as needed, until the cut sides are deeply golden and a small knife slips into the centers with little resistance. Remove loose leaves earlier if they brown quickly. Exact timing varies with sprout size and pan.
- Toss with the lemon juice after removing from the oven. Transfer to a wide dish and serve promptly for the crispest edges.
Nutrition
Serving: 1 side serving (1/4 batch)Calories: 125kcalCarbohydrates: 13.7gProtein: 5.1gFat: 7.2gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 5gSodium: 328mgPotassium: 588mgFiber: 5.7gSugar: 3.4gCalcium: 64mgIron: 2.2mg
Video
Notes
Video credit: Dani Spies of Clean & Delicious demonstrates trimming, halving, seasoning and roasting sprouts cut side down. Her version uses garlic and a 400°F oven; this card uses 425°F (220°C) and a lemon finish, so follow this card’s timing and quantities. Fresh sprouts are intended; frozen products need their own cooking directions. Optional Parmesan introduces milk and is not included in nutrition.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C). Nutrition estimates one-quarter of the batch using USDA SR Legacy raw Brussels sprouts (600 g), olive oil (27 g), salt (3 g), black pepper (0.5 g) and raw lemon juice (10 g). All measured oil and salt are counted. These are ingredient-sum estimates without cooking-retention adjustments; cooking-sensitive vitamins and incompletely documented trans fat are omitted.
