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