A Simple Brussels Sprouts Recipe: Roasted Brussels Sprouts

In a previous post I provided 8 Foods You Need In Your Nutrition Plan. One of the foods that I mentioned in that list is Brussels sprouts.

I believe that an important aspect of eating healthy is to keep it simple. I’m busy, you’re busy, we’re all busy, and most of the time, none of us have the time to make complicated meals.

Information about Brussels sprouts

Brussels sprouts are a vegetable that many people avoid due to an unpleasant experience with them as a kid. The trick with Brussels sprouts is in cooking them just right.

Brussels sprouts have about 10 calories each. Brussels sprouts are low in fat and sodium, high in dietary fiber, and are cholesterol-free. They also contain high levels of naturally occurring vitamin C. Amazingly, Compared to an orange, Brussels sprouts have three times the level of vitamin C. An adult can get their daily requirement of vitamin C in four-to-six sprouts. Unlike most vegetables, Brussels Sprouts are comparatively high in protein, which accounts for more than a quarter of their calories. They’re also an excellent source of vitamin D.

Brussels Sprouts

Without having a Brussels sprouts recipe of my own to provide, I searched the internet for one that I could brand with my JohnnyFit seal of approval. Below is a variation of a Brussels sprouts recipe originally published on White On Rice Couple.

Roasted Brussels Sprouts

Cook time: 25 minutes

Ingredients

  • 1 lb Brussels Sprouts
  • 2 tablespoon Olive Oil
  • 1-3 tablespoon Balsamic Vinegar
  • Sea Salt to taste
  • Fresh Cracked Pepper to taste

Method

  1. Preheat the oven to roast at 375°F.
  2. Peel the outer layers of the Brussels sprouts off. Trim the ends, and cut Brussels sprouts in half.
  3. Toss them into a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste.
  4. Lightly oil a sheet pan, and then spread out the Brussels sprouts with the cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for about 10 minutes more, or until gently browned.

Serves 4

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