Recipe: Appetizing Roasted Brussel Sprouts (organic)

Roasted Brussel Sprouts (organic). Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network.

Roasted Brussel Sprouts (organic) Roasted brussels sprouts are hands down the most delicious way to eat this nutritious veggie. I show you my favorite way to roast them while sharing some. Use smaller Brussel sprouts instead of the more popular large ones that are often sold in the grocery stores. You can have Roasted Brussel Sprouts (organic) using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted Brussel Sprouts (organic)

  1. It’s 1 of brussel sprouts.
  2. It’s 1 of olive oil, extra virgin.
  3. It’s 1 of salt.
  4. You need 1 of pepper.
  5. It’s 1 of garlic powder.

The smaller ones have better flavor and also cook faster, which is great for the pan roasting method. Sometimes the organic ones are the smaller ones. These oven-roasted brussels sprouts are all you need right now. Brussels sprouts…love them or hate them?

Roasted Brussel Sprouts (organic) step by step

  1. Preheat over to 400.
  2. Clean and half fresh brussel sprouts.
  3. Coat with olive oil, salt, pepper, and garlic powder.
  4. Place coated brussel sprouts in an oven safe dish. I use a round cake pan lined with aluminum foil..
  5. Bake for approximately 40 min or until lightly browned. Stir during cooking a few times..

Especially since these honey balsamic brussels sprouts are roasted so quickly and not for a super long timeframe, much of their nutritional makeup is left intact. Plant-Based Recipes • Plant-Based Meals • Roasted Brussels Sprouts. You're about to have the most. This post may contain affiliate links which won't change your price but will share some commission. Trim bottom of brussels sprouts, and slice each in half top to bottom.

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