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What Are You Bringing To Thanksgiving?

24   November 5, 2012   ‹ Older     Newer ›

Roasted Brussels Sprouts Recipe

How many of you out there hate Brussels Sprouts? I bet you are really looking forward to them on your Thanksgiving table.

Every year, I post this recipe to try to get people to eat more Brussels Sprouts. Call me a “Sprout Ambassador” of sorts.

To be honest, I used to hate them too! My family used to boil them and serve these smelly, mushy, ugly blobs onto my plate. yuck.

The problem is that when you boil them they seem to express more of the sulfurous taste associated with the cabbage family. Boiling Brussels Sprouts is a great way to destroy them.

What if you could turn your Brussels Sprouts into candy?

You heard me right! Candy! The sweetness of fresh Brussels Sprouts is best expressed by roasting them in the oven. This technique caramelizes the sugar in the Brussels Sprouts and all of a sudden you have a different food altogether.

Instead of a mushy blob, you have a crunchy side dish that will change your life. Really.

One important tip - do not buy Brussels Sprouts and leave them in your refrigerator for a week. This is an excellent way to ensure that they taste terrible. The fresher the Brussels Sprouts, the sweeter they will taste.

You can serve them cold, room temperature or hot. These would make a great party snack with some toothpicks and some mustard dipping sauce on the side.

Also, you can roast a big batch and then toss them into salads or in your lunchbox for the week. Go buy some Brussels Sprouts! They are in season right now.

(P.S. share this post with all your Brussels Sprout hater pals - 161% of your daily value of Vitamin C, 9 % of Iron - they need to change their minds :)

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Roasted Brussels Sprouts Recipe

(serves 4)

1 pound Brussels Sprouts
2 tablespoons extra virgin olive oil
salt and pepper

Heat your oven to 400 F. Cut off end of sprout and remove any loose leaves and then cut in half. Place Brussels sprouts in a rimmed baking sheet and mix with olive oil, salt, and pepper. Mix up with your hands and roast until fork tender - about 30-40 minutes.

For one serving: 109 calories, 7.1 g fat, 10.2 g carbohydrates, 3.8 g protein, 4.3 g fiber, 29 mg sodium, 2 Points+

Points+ values are calculated by Snack Girl and are provided for information only.

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First 20 Comments: [ see all 24 ]

Love roasted brussels sprouts! Such a simple and tasty way to eat them!!

Jennifer @ Peanut Butter and Peppers on November 5, 2012

I love brussel sprouts and just roasted up a batch yesterday. Half the tray was sprouts and the other half cubed butternut squash - another favorite. I also use olive oil with garlic and parsley and then sprinkle the squash with a small amount of parm cheese. yummo!

Sharon on November 5, 2012

I used to hate brussle sprouts to, then my mom did this! We love grilling, so put some in some aluminum foil, drizzle with red wine vinegar, and grill! So delicious.

pppp on November 5, 2012

If you would of told me 10 years ago that I would be eating brussel sprouts I would of told you you were crazy. I love them now. Just roasted some this weekend with califlower. Drizzled reduced balsamic vinegar on after. Delish!

Sue on November 5, 2012

I'm one of those weird people who has always liked brussels sprouts. I've had them boiled, broiled, fried and roasted .... Ummm, the fried came about accidentally, but they were good :)

Dawn G on November 5, 2012

Could you use frozen Brussel Sprouts?

Amber on November 5, 2012

We LOVE this recipe in our house: http://allrecipes.com/personalrecipe/62320488/roasted-brussel-sprouts-with-butternut-squash-nuts/detail.aspx

Brussels Sprouts, butternut squash & pecans, roasted...yummy!!!

Tina on November 5, 2012

BRUSSEL SPROUTS, BACON, OLIVE OIL, AND ONION

NIOSHA on November 5, 2012

I'll have to try this recipe.
We use a slice or two of bacon and a clove of garlic to sautee LOTS of brussels sprouts. My six year old begs me to buy them when they finally show up in the store! They're on the menu tonight with a huge slab of grilled salmon. What can I say, my kid loves healthy food.

Holly on November 5, 2012

Like Amber I want to know if you could use frozen Brussel Sprouts or do they have to be fresh?

Candi on November 5, 2012

You can use frozen...just thaw and pat dry!

Tina on November 5, 2012

My family loves brussell sprouts. I steam them and saute them with a bit of butter and smoked salt. There is never any left. In fact whenever I take my five year old to a certain store she always asks if she can get them

Katrina on November 5, 2012

I hated them until I was pressured into trying them at a holiday function. ILOVE THEM ROASTED!!! Now I am the one trying to pursuade others to try them. We toss in dried cranberries for thanksgiving. I know... We will switch to raisins!

Carlotta on November 5, 2012

Brussels Sprouts are a new vegetable in my life, and I can't believe that I've been going years without enjoying them! They get a bad reputation, but taste incredible when roasted. I love them with a little balsamic vinegar too.

Erin@LawStudentsWife on November 5, 2012

My Brussels Sprouts:
1-2 pounds of sprouts (the smaller, the better)
1 tablespoon olive oil
1/4 cup balsamic vinegar
1/4 cup red wine
Black pepper

Heat a non-stick skillet over med-high heat. Add oil. Add sprouts. Toss frequently for 10-15 minutes. Add wine and vinegar. Continue to cook until the liquid had reduced to half (it will be a thin syrup.) Season and serve.

Trevor LaRene on November 5, 2012

Our family loves sprouts this way! I find it easiest to but them in a plastic bag, drizzle in the olive oil and a sprinkle of garlic salt, and shake the bag for good coating. Dump them onto a sprayed cookie sheet, into the 425 oven for 20 minutes....yum. Also, try adding peeled cubes of butternut squash, cut about the same size as the sprouts. The two colors, the orange and lime green look so attractive together, and they both benefit from the same flavors.

marlene on November 5, 2012

I like to add a handful of cornmeal which creates an extra layer of crispiness on the outside of the sprouts.

Mary Beth on November 5, 2012

Mary Beth - great idea, will have to try that.

Sue on November 5, 2012

I just roasted some brussel sprouts this weekend! I added balsamic vinegar, toasted pine nuts and some parmesan. TASTY!

Candice on November 5, 2012

Love Love Love Brussel sprouts. Any way they are cooked..even boiled mush! But they are especially yummy roasted like this. Just added them to my Thanksiving meal list. Thanks for the reminder.

Monica on November 5, 2012

See all 24 Comments


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Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

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