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.
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 116 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 66mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 4g
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