Description
This Roasted Brussels Sprouts recipe yields perfectly tender insides with deliciously crispy edges. Easy to make in 30 mins. Vegan and gluten-free. Video.
Ingredients
Units
- 1.5 pounds brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons maple syrup
- 2 cloves garlic pressed
- 1/4–1/2 teaspoon salt- adjust to taste
- black pepper- add to taste
Instructions
- Preheat oven to 450F.
- Clean and trim brussels sprouts and cut in half (or quarter if super big) and place in a bowl.
- Add olive oil, balsamic, maple syrup, pressed garlic, salt and pepper. Toss together.
- Place coated brussels sprouts on a parchment-lined baking sheet cut side down. Cover completely with foil. Slide into the oven. Set timer for 10 minutes.
- After 10 minutes remove the foil and cook uncovered 10-13 more minutes until toasty and cooked through.
Notes
Choose brussels sprouts that are similar in size for even cooking.
Serve immediately for best texture.
Nutrition
- Serving Size:
- Calories: 59
- Sugar: 2.5 g
- Sodium: 75.8 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Carbohydrates: 7.5 g
- Fiber: 2.6 g
- Protein: 2.3 g
- Cholesterol: 0 mg