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Everyone needs a few delicious, healthy and easy (I mean REALLY EASY) vegetable side dishes in their recipe arsenal. Here’s one of mine. If I’m cooking dinner and I don’t have the time, the energy, or the inclination to put much effort into a side dish, these Brussels sprouts are perfect. And, I’ll tell you, more people ask me how I make these simple dishes than some of the dishes that I put a lot more time and effort into!

Brussels sprouts are from the same cruciferous vegetable family as cabbage, broccoli and kale. They are rich in protein, fiber, antioxidants, vitamins and minerals. They are touted for their aid in weight loss because they have so much fiber and so few calories. Research has shown that these sprouts contain colon-cancer fighting substances and vitamins to protect against Alzheimer’s. Traditionally, they are known as more of a winter vegetable, but many markets now carry them year-round, which makes me happy because I like to eat them year-round!

This recipe only requires 3 ingredients: Brussels sprouts, extra virgin olive oil and sea salt. That’s it.

Buy some Brussels sprouts that are green and firm. If they are small, leave them whole…
brussels sprouts raw whole

If they are large, cut them in half…
brussels sprouts raw cut

Spread them on a baking tray, toss with a little oil and sprinkle with salt…
brussels sprouts w oil

Roast in the oven until they are well browned and the outside leaves are nice and crispy…
edited roasted brussels sprouts horizontal

Perfect Roasted Brussels Sprouts

Brussels sprouts (as many as you can eat), cut in half if large
extra virgin olive oil (just enough to barely coat the sprouts — about 2 Tbs for a large baking tray)
coarse sea salt, to taste (but be generous with the salt)

Preheat oven to 425 degrees convection or 450 degrees bake setting.

Toss everything together on a rimmed baking sheet. Don’t crowd the sprouts or they will steam instead of roasting, so if you have to split the sprouts among two pans, please do so. Bake until browned and crispy on the outside, about 20 – 30 minutes. Check the sprouts after 15 minutes and then every 5 minutes thereafter because cooking time varies depending on the size of your sprouts and the heat of the oven. Enjoy!


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