Roasted Brussels Sprout
These roasted brussels sprouts are vegan, crispy, healthy and delicious. They are a perfect side dish to any meat dish and are easy to make.
Servings 6 servings
- 2 lbs Brussels sprouts
- 2 tbsp olive oil
- 1/2 tsp kosher salt , plus more if needed
- ¼ tsp freshly ground black pepper , plus more if needed
- 1 tsp garlic powder
- ¼ tsp smoked paprika
- 1 tbsp all-purpose flour
Preheat the oven to 450 degree F. Line a baking pan with foil and then grease the foil with vegetable oil. Set aside.
Prepare the Brussels sprouts by giving them a good rinse and then pat them dry with kitchen towels. Remove and discard any outer leaves that are browned and then cut each sprout in half lengthwise.
In a large bowl, toss the cut Brussels sprouts with the olive oil. Add the salt, pepper, garlic powder and smoked paprika, and toss until the sprouts are evenly coated. Sprinkle with the flour and toss again.
Place the sprouts cut-side down on to the prepared pan. Bake for 15 minutes. Flip the sprouts over and bake the other sides for another 10 minutes or until sprouts are lightly charred and crispy. Taste and season with more salt and pepper, if needed.
Serve as a side dish or with salad.
Calories: 113kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 232mg | Potassium: 594mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1181IU | Vitamin C: 129mg | Calcium: 64mg | Iron: 2mg