Better Brussels Sprouts

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.
  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Serves 6 to 8
Better Brussels Sprouts

Carbohydrate Counts

Carbs-per-gram ratio: 0.0727

Serving Size 114g (about 8g carbs)

Carb calculations Weight Carbs
Brussels sprouts 908g (66g)
Net Weight 908g (66g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 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 . ( Adapted from Cook's Illustrated. (November 2011.) Photo courtesy Justin Schuck.
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