Recipe Image

Simple Roasted Brussels Sprouts

  • 10 m
  • 25 m
Diabetic Living Magazine
“Brussels sprouts have surged in popularity recently and it's easy to understand why. They're high in nutrients while low in calories and can be prepared quickly in a variety of ways—baked, steamed, and even eaten raw! This simple side dish recipe serves up roasted sprouts seasoned with just a touch of olive oil, salt, and pepper.”


    • 1 pound fresh Brussels sprouts, ends trimmed and halved lengthwise
    • 1½ teaspoons olive oil
    • ¼ teaspoon kosher salt
    • ⅛ teaspoon ground pepper


  • 1 Preheat oven to 425°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.
  • 2 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.
  • Variation: Flavor Burst Option: Just before serving, drizzle with 1 tablespoon lime juice and sprinkle with 1½ 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.
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