Roasted Brussels Sprouts
Brussels sprouts are a good source of dietary fiber. They also offer a good dose of vitamin C, which is so important during the cold and flu season. Very low calorie, too, with just 60 calories per cup. Some cooks like to preheat the oven to 500 degrees with the oven rack in the lowest position. The sprouts will get done faster, but you must watch them carefully - they can burn and become bitter. You can watch Sue prepare the brussels sprouts in this clip from Good Food, Good Life, 365.
- Fresh Brussels sprouts
- 1 tablespoon olive oil for every 2 cups of sprouts
- Coarse salt
- Freshly ground black pepper
- Parmesan cheese, optional
- Preheat oven to 400 degrees.
- Line a shallow baking dish with aluminum foil. The dish should be large enough to hold the Brussels sprouts in a single layer.
- Trim loose, yellow outer leaves from sprouts. Trim stem end. Cut large sprouts in half, if needed. You will want all of the sprouts to be about the same size so that they get done at the same time.
- In a large bowl, toss prepared sprouts with olive oil, salt and pepper. Arrange the sprouts in a single layer in the prepared dish.
- Roast the sprouts in preheated oven for 30 to 35 minutes, stirring occasionally. Sprouts are done when they are brown and crisp on the outside and tender inside. Don't over-do the oven time.
- Once out of the oven, serve immediately, sprinkled with freshly grated Parmesan cheese, if desired.