Recipe courtesy of Harvard University Dining Services
- 1 pound Brussels sprouts, rinsed and trimmed
- 1 tablespoon canola oil
- ¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
You can substitute one 16-ounce package of frozen Brussels sprouts for the fresh Brussels sprouts. Thaw these by placing the Brussels sprouts in a colander and running them under cold water
Preheat the oven to 350° F.
Toss the Brussels sprouts with oil, salt, and pepper to coat evenly.
Place the Brussels sprouts in a baking dish and roast for 20 to 30 minutes, or until tender when pierced with a fork.
Adjust seasonings to taste and serve hot, warm, or at room temperature.
Nutritional information per serving:
Calories: 80⁄ Protein: 4 g⁄ Carbohydrate: 9 g⁄ Fiber: 5 g⁄ Sodium: 135 mg
Saturated fat: 0 g⁄ Polyunsaturated fat: 1.5 g⁄ Monounsaturated fat: 2.0 g⁄
Trans fat: 0 g⁄ Cholesterol: 0 mg
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