How-To Roast Brussels Sprouts - Clean Eating Recipe

Ingredients

• 1 pound Brussels Sprouts (trimmed and halved lengthwise)
• 1 teaspoon Olive Oil (extra‑virgin preferred)
• 0.5 teaspoon Kosher Salt (plus a pinch for finishing)
• 0.25 teaspoon Freshly Ground Black Pepper (adjust to taste)
• 0.5 teaspoon Garlic Powder

Instructions

1. Wash and Dry

   Rinse the Brussels sprouts under cold water, then pat them completely dry with a clean kitchen towel or spin them in a salad‑spinner.

   Time: PT3M

2. Trim and Halve

   Trim the stem end of each sprout and slice each one lengthwise down the middle.

   Time: PT4M

3. Season

   Place the halved sprouts in the mixing bowl. Drizzle with 1 tsp olive oil, sprinkle ½ tsp kosher salt, ¼ tsp black pepper, and ½ tsp garlic powder. Toss until every piece is lightly coated.

   Time: PT3M

4. Arrange on Sheet

   Spread the sprouts on the rimmed baking sheet in a single layer, cut side down.

   Time: PT2M

5. First Roast

   Place the sheet in a pre‑heated 400°F oven and roast for 15 minutes.

   Time: PT15M

   Temperature: 400°F

6. Shake and Finish Roast

   Remove the sheet, give the sprouts a quick shake to redistribute, then return to the oven for another 15 minutes.

   Time: PT15M

   Temperature: 400°F

7. Final Salt

   Remove from oven, sprinkle a pinch of kosher salt over the hot sprouts, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

62

Protein

3 g

Carbohydrates

8 g

Fat

3 g

Fiber

3 g