Low-Fat Roasted Brussels Sprouts

Low-Fat Roasted Brussels Sprouts created by averybird

This comes from one of my favorite chefs, Ina Garten, The Barefoot Contessa. This is the only way I like brussels sprouts. I add a little chopped garlic to this recipe!

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 400 degrees F.
  • Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
  • Mix them in a bowl with the olive oil, salt, and pepper.
  • Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
  • Shake the pan from time to time to brown the Brussels sprouts evenly.
  • Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.
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RECIPE MADE WITH LOVE BY

"This comes from one of my favorite chefs, Ina Garten, The Barefoot Contessa. This is the only way I like brussels sprouts. I add a little chopped garlic to this recipe!"

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  1. averybird
    Low-Fat Roasted Brussels Sprouts Created by averybird
  2. sloe cooker
    Very tasty indeed! I love brussels sprouts prepared any way that you can cook them, this is one of my favorite ways. I grabbed a handful of frozen sprouts and put on a foil lined tray, sprinkled with olive oil, salt and a few turns of the pepper mill. Threw it in the oven with a meatloaf and cooked for 40 minutes. Thanks for sharing!
  3. sloe cooker
    Low-Fat Roasted Brussels Sprouts Created by sloe cooker
  4. LifeIsGood
    Simply delicious!! Ina's recipe uses the basic ingredients and makes them shine with her method. The brussel sprouts were crispy on the outside and full of an almost melty goodness on the inside. I wouldn't change a thing. These are addictive! This coming from a confirmed brussel sprout hater until this year.
  5. Cilantro in Canada
    Brussel sprouts were always one of those vegetables I would never eat as a kid and as an adult. But I saw this recipe and thought I would give them another try. We loved them. I could have eaten the entire batch myself they were so good. Thanks so much for posting the recipe
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