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Diet & Nutrition | Digestive Health | Wellness
Recipe: Roasted Brussels Sprouts

Recipe: Roasted Brussels Sprouts

Delicious and easy to make

These savory brussels sprouts are roasted in olive oil, salt and pepper. Despite the simple ingredients, the flavor will wow you and your family.

This side dish or snack is easy to make and if you eat six sprouts three times per week, it also can reduce risk for cancer by increasing glucosinolate and providing 90 percent of your daily Vitamin C requirement. Lightly seasoned and cooking until fork-tender make for a delicious treat.

Ingredients

  • 1 1/2 pounds brussels sprouts
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • a few grinds of black pepper

Preparation

  1. Trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Slice the sprouts in half through the stem.
  2. Place an oven rack a few inches below your broiler and turn on the broiler. Set a cast-iron skillet over high heat. When drops of water evaporate on contact, the skillet is ready for roasting.
  3. Toss the sprouts with the olive oil, salt, and pepper. Pour them into the pan and quickly flip them cut-side down. If they don’t all fit cut-side down, that’s OK; just flip as many as you can. Do not stir the sprouts.
  4. Put the pan under the broiler. Roast for 3 minutes, then begin checking for charring. Remove the pan when the tops of the sprouts are evenly charred, about 5-7 minutes total.
  5. Serve immediately for maximum crispiness. After cooling, the sprouts are still tasty but lose their crisp texture.

To Make a Double Batch: Place a baking sheet in the oven while the broiler is heating. Remove the baking sheet and arrange all the sprouts cut-sides down. Place the pan back under the broiler to finish cooking.

Nutritional information

Serves 4 as a side dish

Serving Size: ~2/3 cup

Total calories: 110
Total fat: 4.5
Saturated fat: .5 g
Sodium: 200 mg
Carbohydrate: 12 g
Fiber: 6 g
Protein: 4 g

Tags: healthy diet, Recipes, vegetables
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  • diane dolan

    I cant share..no gmail ?

  • Douglas K

    I tried the roasted brussel sprout recipe today. I thought they were very good! Plan on making them again. Have to really watch them as they will begin to blacken after 3 minutes under the broiler. But the flavor is rich, and they are filling.

  • scanner80@gmail.com

    how much Vitamin K in brussle sprouts

    • Eugene Golden

      A lot of Vitamin K. One 3.5 oz serving has over 165% of daily requirement of K. A concern if you are on warfarin to maintain that balance needed to prevent blood clots in those that have had problems with embolisms .

  • Solgirl

    Thanks for the recipe! Going to try it as I love all things cruciferous!

  • de_bel

    I add some shaved garlic and when they are roasted sprinkle shaved parmesan cheese and put them back in the oven just long enough to melt the cheese. They disappear like magic.

  • Jim Morehand

    Try adding a few dashes of toasted sesame oil (not too much as it has a very concentrated flavor) before tossing and roasting. Brown thinnly sliced garlic in olive oil then put aside on a paper towel to absorb excess oil and crisp. Then garnish your finished sprouts w/a sprinkle of toasted sesame seeds and the browned garlic for texture and color and wonderful complimentary aroma and flavors!

  • I Heart Veggies

    This is how I make my brussels sprouts, but I roast at about 425 or 450 on a jelly roll pan, or on the stovetop in cast iron at a high heat. They get nice and crispy and caramelized without getting charred. If they are large, I quarter them; if they are small, I cut them in half.

    Good topped with a balsamic reduction and some toasted walnuts. NOTE: You have to be careful when using cast iron under the broiler, because it can get VERY hot–it can even burn you through a potholder.

  • Janlynnm

    These are sooo good. The best I’ve had so far!

  • William Powers

    I love these but should be a main dish. I think I could eat the whole bag, I buy them frozen.