Oven roasted brussels sprouts are a simple, quick and easy side dish that is keto, paleo, healthy and really deliciously crispy!
With only a few simple ingredients these are the best Brussel sprouts that are bursting with flavor.
Brussels sprouts have many properties that make them a great superfood for a variety of health purposes. They are packed with nutrients like vitamin A, B, C and E, potassium. They are great for weight loss, help to prevent diabetes. They are also a natural source of sulforaphane, a chemical believed to have anticarcinogenic properties.
Brussels Sprouts are so much more versatile than you would imagine. There are so many ways to cook brussels sprouts – roasted, sauteed, fried… I think I love them every which way.
When I was a little girl my parents used to boil them and honestly I like them. But they were a far way to become my favorite side-dish. As a mom, I like that my children taste different flavors and different ways to eat the same ingredient. When brussels time comes, I make them often and on the other day when my son asked me what I was making for dinner, I told him that I was making brussels. Then he asked me to add some mushrooms (He love them). That´s the reason why you see some mushrooms in this dish.
These roasted brussels sprout recipe is so old, there´s nothing new about it but I wanted to share it with you because they are absolutely delicious! I like to roast brussels sprouts because it’s the caramelization of the vegetable and just the roasted flavor it gives off. It also crisps up the exterior and it’s all around got more flavor!
How to make these brussels sprouts?
1- Slice off the stemmed end and then slice them in half, length-wise.
2- Place them and the mushrooms on a large baking sheet, lined with foil paper.
3- Drizzle with olive oil and season with garlic cloves minced, salt, black pepper, and a little of ginger powder.
4- You can flip halfway through if you want but I prefer to leave them alone.
Tips for making the best Brussel Sprouts
- DO NOT have the brussels sprouts overlapping or touching on the cookie sheet. You want them to spread out so that they crisp up, get that nice charred exterior.
- It´s important that you use fresh garlic.
- You can buy brussels sprouts that are already trimmed or buy the regular, untrimmed ones. Just make sure that you cut the end off (looks like a stump) and I also like to peel the exterior layer of skin off as it’s usually bad looking.
- And don´t forget to cut them in half.
This side dish would be great for your Christmas table or really any time of year.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 25 minutes |
| Servings |
people
|
- 2 pounds Brussels sprouts
- 2 tbsp olive oil
- 1/2 pound mushrooms
- 1 tsp Sea Salt
- 1 tsp cracked black pepper
- 1 tsp grated ginger
Ingredients
|
|
- Preheat oven to 400°F.
- Clean and trim Brussels sprouts and cutting any very large heads in half through the core. Cut the mushrooms in half.
- Spread the Brussels sprouts out on a large baking sheet and drizzle with the oil. Sprinkle with salt, grated ginger, and pepper.
- Roast in the oven for 20 to 25 minutes, turning halfway through the cooking time, until golden and lightly caramelized.
- Serve warm.
Nutrition Facts
Amount Per Serving
Calories: 114 | Total Fat: 14 % | Cholesterol: 0 % | Sodium: 25 % | Potassium: 4 % | Total Carbohydrate: 2 % | Dietary Fiber: 9 % | Sugars: 2 g | Protein: 6 %
