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Easy Roasted Brussels Sprouts

Those who claim not to like Brussels sprouts have been known to devour these. Roasting mellows them until they are tender and sweet.

Counts as*

  • Cooked VegetableCounts as a serving of Cooked Vegetable

Serving Size

Makes 4 servings

What you'll need

1 pound small Brussels Sprouts, halved
2 TBSP olive oil, divided
salt and pepper to taste

What to do

Line a baking pan (large enough to hold the sprouts in a single layer) with foil. Pour about 2 teaspoons olive oil onto the pan, then place in the oven and preheat to 425 degrees.

Meanwhile, toss the Brussels sprouts with the remaining oil, and salt and pepper to taste.

When oven and pan are hot, tilt the baking pan in all directions to spread the hot oil over the surface of the pan. Immediately toss in the sprouts, and turn them so that the cut sides are down. Roast for about 20 minutes until the surfaces are nicely browned and sprouts are tender.

Per serving

Calories: 75
Protein: 3 g
Carbohydrate: 7 g
Fat: 5 g

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