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Prep Time:10 minsAdditional Time:15 minsTotal Time:25 minsServings:4Yield:3 cupsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:15 minsTotal Time:25 minsServings:4Yield:3 cups
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundfresh Brussels sprouts, ends trimmed and halved lengthwise1 ½teaspoonsolive oil¼teaspoonkosher salt⅛teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1poundfresh Brussels sprouts, ends trimmed and halved lengthwise
1 ½teaspoonsolive oil
¼teaspoonkosher salt
⅛teaspoonground pepper
DirectionsPreheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. Set aside. Toss Brussels sprouts with oil, kosher salt, and pepper in a large bowl.Arrange the Brussels sprouts in a single layer in the prepared baking pan. Roast 15 to 20 minutes or until the Brussels sprouts are brown and crispy, using tongs to turn the sprouts once.TipsVariation: Flavor Burst Option: Just before serving, drizzle with 1 tablespoon lime juice and sprinkle with 1 1/2 tablespoons chopped fresh cilantro. Nutrition Per Serving: Same as below, except 65 cal., 152 mg sodium, 11 g carb. (3 g sugars), 4 g pro.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. Set aside. Toss Brussels sprouts with oil, kosher salt, and pepper in a large bowl.Arrange the Brussels sprouts in a single layer in the prepared baking pan. Roast 15 to 20 minutes or until the Brussels sprouts are brown and crispy, using tongs to turn the sprouts once.TipsVariation: Flavor Burst Option: Just before serving, drizzle with 1 tablespoon lime juice and sprinkle with 1 1/2 tablespoons chopped fresh cilantro. Nutrition Per Serving: Same as below, except 65 cal., 152 mg sodium, 11 g carb. (3 g sugars), 4 g pro.
Preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. Set aside. Toss Brussels sprouts with oil, kosher salt, and pepper in a large bowl.
Arrange the Brussels sprouts in a single layer in the prepared baking pan. Roast 15 to 20 minutes or until the Brussels sprouts are brown and crispy, using tongs to turn the sprouts once.
Tips
Variation: Flavor Burst Option: Just before serving, drizzle with 1 tablespoon lime juice and sprinkle with 1 1/2 tablespoons chopped fresh cilantro. Nutrition Per Serving: Same as below, except 65 cal., 152 mg sodium, 11 g carb. (3 g sugars), 4 g pro.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)59Calories2gFat9gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
