Healthy Roasted Brussels Sprouts
When prepared like this, Brussels sprouts are actually my favorite vegetable! They're soft and tender on the inside, and their crispy tops remind me of potato chips. They're best if served hot and fresh from the oven, and this recipe is easily scaled up to serve more (or scaled down to make fewer servings too!).
Ingredients
- 16 medium to large Brussels sprouts (or 24-28 small)
- ½ tsp salt
Instructions
- Preheat the oven to 400°F, and lightly coat a baking sheet with olive oil cooking spray.
- Cut each Brussels sprout into quarters (or halves, if using small Brussels sprouts), and place cut-side down on the prepared baking sheet. Lightly mist with olive oil cooking spray, and sprinkle with salt.
- Bake at 400°F for 14-17 minutes, or until the outer leaves begin turning dark and crispy. Serve immediately.
Notes
Be sure to place the Brussels sprouts cut-side down to ensure the centers turn tender and the leaves turn crispy! If you put them cut-side up, the leaves stay soft and may turn a bit soggy.
If scaling up the recipe, do NOT overcrowd your baking sheet! If you do, the Brussels sprouts will steam, instead of properly roast, and their leaves won't turn crispy. For the best taste and texture, make sure none of your Brussels sprouts are touching their neighbors.
When sprinkling with salt, about half of it will end up on the baking sheet instead of the Brussels sprouts, which has been taken into consideration for the Nutrition Information below.
{gluten free, dairy free, egg free, vegan, paleo, clean eating, low fat, sugar free}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.