Description
Delightfully nutty and crisp Brussels sprouts roasted to perfection for your Thanksgiving feast.
Ingredients
Scale
- 2 lbs fresh Brussels sprouts
- 3 tbsp olive oil (or vegetable oil)
- Salt and pepper to taste
- 1 tsp garlic powder (or 3 cloves of fresh garlic, minced)
- 1 tbsp balsamic vinegar (optional)
- 1/2 cup shredded parmesan cheese (optional)
- 1/2 cup chopped walnuts or pecans
- Fresh herbs (such as thyme or rosemary)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse your Brussels sprouts under cold water and trim the stem end. Cut in half or quarter if large.
- Combine the Brussels sprouts with olive oil, salt, pepper, and garlic powder in a large bowl. Toss to coat.
- Spread the Brussels sprouts on a large baking sheet in a single layer.
- Roast in the preheated oven for 25–30 minutes, shaking the pan halfway through.
- Add shredded parmesan cheese during the last five minutes of roasting, if desired.
- Remove from the oven and drizzle with balsamic vinegar, then toss in nuts and herbs.
Notes
For a vegan version, skip the cheese or use a dairy-free alternative. You can also add turkey bacon for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg