Perfectly Roasted Brussels Sprouts are a meal-prep winter staple. Easy to make in just a couple of minutes, Vegan & Gluten-Free!
Do you like Brussels Sprouts? I have a love-hate relationship with them. I love them when they are roasted and cooked just right and hate them when they are overcooked and look like a sad soggy mush.
The trouble is, it is really easy to overcook them. Like, you look away for a minute and – bam! – suddenly, they are overcooked.
I don’t like cooking them in water either, but I do enjoy them roasted. Especially, when roasting along with other vegetables. So we made just that.
Cleaned and halved a few cups of Brussel Sprouts, put them on a pan covered with a baking sheet, sprinkled with olive oil, salt, and pepper and put them in the over to roast for about 15 minutes at 180°C.
And that’s it!
You could also add other veggies to the tray while roasting, like cauliflower, onion, and zucchini.
- 4 cups brussels sprouts
- 2 tbsp olive oil
- pinch of salt
- dash of black pepper
- Preheat oven to 180°C / 360°F.
- Clean and half brussels sprouts, then place them on a pan covered with baking paper.
- Season with olive oil, salt, and black pepper, toss to combine and place in oven.
- Roast for 15 minutes until crisp and golden.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 66mgCarbohydrates: 11gFiber: 4gSugar: 3gProtein: 4g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
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