Roasted Brussels Sprouts

Recipe courtesy of Harvard University Dining Servicesbrussel sprouts

Serves  4

  • 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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