Created by: SharonW
Created on October 25, 2011
Roasted Brussels Sprouts
"Adapted from a recipe by Ina Garten on Barefoot Contessa and tweaked just a little. "
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Prep Time: 10mPT10M
Cook Time: 35-40mPT35-40M
I love this version of Brussels sprouts! I removed the ends and took part of the core out before roasting them too. Next time I may try adding some bacon bits to the finished dish as a garnish. Made for Billboard tag..
- 1 1/2 pounds brussels sprouts
- 3 tablespoons olive oil
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon lemon zest (optional)
- Lemon wedges to garnish
What You Will Need
No special items needed.
Preheat oven to 400°F. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, black pepper and lemon zest.
Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly.
Sprinkle with more salt if you like, and serve hot. Squeeze over lemon juice to garnish if you wish.
- Serving Size: 1 (120.9 g)
- Calories 111.1
- Total Fat - 7.3 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 31.7 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 4.4 g
- Sugars - 2.5 g
- Protein - 3.9 g
- Calcium - 48.9 mg
- Iron - 1.6 mg
- Vitamin C - 96.6 mg
- Thiamin - 0.2 mg