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
The aim of the Harvard T.H. Chan of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.