Ingredients
6 cups Brussels sprouts
1 tablespoon vegetable oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon lemon juice
Steps
Wash hands with soap and water.
Preheat oven to 400 °F.
Wash and trim Brussels sprouts. Cut large Brussels sprouts in half from top to bottom; leave small Brussels sprouts whole.
In a large bowl, toss Brussels sprouts with the oil, salt, and pepper.
Place Brussels sprouts in a single layer on a large baking sheet. Lining the baking sheet with foil or baking parchment will help with clean-up.
Roast for 20 to 30 minutes, stirring once after 10 to 15 minutes. Sprouts should be tender and browned.
Remove from oven and drizzle with lemon juice.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 58 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 72 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 37 mg |
| Iron | 1 mg |
| Potassium | 344 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Roasted Brussels Sprouts. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.