Roasted Brussels Sprouts
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Ingredients
- 6 cups Brussels sprouts
- 1 tablespoon vegetable oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
- Wash hands with soap and water.
- Preheat oven to 400 °F.
- Wash and trim Brussels sprouts. Cut large Brussels sprouts in half from top to bottom; leave small Brussels sprouts whole.
- In a large bowl, toss Brussels sprouts with the oil, salt, and pepper.
- Place Brussels sprouts in a single layer on a large baking sheet. Lining the baking sheet with foil or baking parchment will help with clean-up.
- Roast for 20 to 30 minutes, stirring once after 10 to 15 minutes. Sprouts should be tender and browned.
- Remove from oven and drizzle with lemon juice.
Nutrition
| Calories | 58 |
|---|---|
| Protein | 3 g |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 72 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service