These savory Brussels sprouts are roasted in olive oil, salt and pepper. Despite the simple ingredients, the flavor will wow you and your family.
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 season and cook until fork-tender.
- 1 1/2 pounds Brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- a few grinds of black pepper
- 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.
- 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.
- 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.
- 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.
- 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.
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