{On The Stalk} Roasted Brussels Sprouts

{On The Stalk} Roasted Brussels Sprouts could be just the gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe you've been looking for. One portion of this dish contains about 0g of protein, 23g of fat, and a total of 207 calories. This recipe serves 6. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 134 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Christmas. It works well as a side dish. A mixture of brussels sprouts, extra virgin olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Nutmeg Nanny. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is very bad (but still fixable). Kittencal's Roasted Brussels/Brussels Sprouts, Cheesy Fried Polenta with Pan Roasted Balsamic Brussels Sprouts + Roasted Garlic Sage Oil, and Roasted Brussels Sprouts are very similar to this recipe.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For Brussels sprouts:Preheat oven to 375 degrees. Place Brussels sprouts onto a large rimmed baking sheet and drizzle evenly with olive oil. Sprinkle all sides of the stalk with desired amount of kosher salt and pepper. Add to the oven and bake for 45 minutes until slightly soft and browned on the outside. Make sure to rotate the stalk a third of the way every 15 minutes to insure equal cooking. Once cooked let the Brussels sprouts rest for 5 minutes and cut off the stalk. Serve as is or serve with garlic mayonnaise for dipping. For garlic mayonnaise:Add all ingredients and stir to combine. Keep cold until ready to use.

 

Step by step:

1. For Brussels sprouts:Preheat oven to 375 degrees.

2. Place Brussels sprouts onto a large rimmed baking sheet and drizzle evenly with olive oil. Sprinkle all sides of the stalk with desired amount of kosher salt and pepper.

3. Add to the oven and bake for 45 minutes until slightly soft and browned on the outside. Make sure to rotate the stalk a third of the way every 15 minutes to insure equal cooking. Once cooked let the Brussels sprouts rest for 5 minutes and cut off the stalk.

Serve as is or serve with garlic mayonnaise for dipping. For garlic mayonnaise

1. Add all ingredients and stir to combine. Keep cold until ready to use.

Nutrition Information:

covered percent of daily need