Servings: 6
Now we can’t guarantee to turn kids into Brussels sprouts fans, we will convert all-the-grownups with this simplistic, yet flavorful recipe.
| Nutritional Facts Per Serving* | |||
| Total Calories: 189 | Protein: 10g | Carbs: 29g | Fat: 6g |
INGREDIENTS:
- 11/2 pounds Brussels sprouts (ends cut off, damaged leaves removed)
- 2 tbsp. olive oil
- 1/4 tsp. fine sea salt
DIRECTIONS:
- Preheat oven to 425°F.
- Line a cookie sheet with parchment paper.
- Cut spouts in half vertically.
- Place the sprouts on the cookie sheet and coat evenly with olive oil and salt.
- Arrange sprouts face down and roast until tender, approx. 17 to 25 minutes.
