Better Brussels Sprouts

Brussels sprouts have a serious PR problem. It used to be popular to steam Brussels sprouts, a technique which leaves them somewhat bland and soggy much to the dismay of children everywhere. However, when roasted in the oven with a splash of olive oil, salt, and pepper, Brussels sprouts are elevated to a treasured side dish for any meal or holiday feast. Even if your kids still don't like them, it just leaves more for you.

Side Dishes

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves 6 to 8

Nutritional Info

T1D Carbs-per-gram ratio: 0.0727

Serving Size: 114g (about 8g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

908g / 2 pounds Brussels sprouts
Rinse Brussels sprouts. Trim off ends, remove any discolored layers, and slice in half. Place in a large bowl.
3 tablespoons olive oil
1 tablespoon water
1 teaspoon sea salt
½ teaspoon pepper
Pour olive oil, water, salt, and pepper on top of sliced Brussels sprouts. Toss to coat evenly.
Place Brussels sprouts in a single layer on a large, rimmed baking sheet. Cover with aluminum foil and roast at 500°F for 10 minutes.
Remove aluminum foil and return to oven. Bake until Brussels sprouts are browned (aka starting to caramelize!), about 10 additional minutes.
Remove from oven and transfer to a serving dish.

From MakeBetterFood.com. Jan 26, 2016. (makebetterfood.com/recipes/better-brussels-sprouts/). Adapted from Cook's Illustrated. (November 2011.) Photo courtesy Justin Schuck.