Ingredients
- 1 1/2 pounds Brussels sprouts 680 g; trimmed and halved
- 2 tablespoons olive oil 27 g
- 1/2 teaspoon fine salt 3 g
- 1/4 teaspoon ground black pepper
- 1 tablespoon lemon juice 15 mL
Equipment
- Large rimmed metal baking sheet
- Mixing bowl
- Chef's knife and board
- Spatula
- Measuring spoons
Instructions
- Heat the oven to 425°F (220°C). Rinse the Brussels sprouts, dry thoroughly, trim only the tough stem ends, then halve them lengthwise; quarter unusually large sprouts.
- Toss the sprouts with the olive oil, salt and pepper. Arrange in a single uncrowded layer on a large rimmed metal baking sheet, flat cut sides down. Use two pans if necessary.
- Roast for 20–30 minutes, checking around 18–20 minutes, until the undersides are deeply golden and the centers are tender when pierced. Rotate the pan if your oven browns unevenly; remove loose leaves early if they become too dark.
- Toss the hot sprouts with the lemon juice and serve promptly. Divide into 4 side servings.
Nutrition
Serving: 1portionCalories: 135kcalCarbohydrates: 15gProtein: 6gFat: 7gSodium: 340mgFiber: 6g
Video
Notes
Nutrition is an estimate for one quarter of the recipe, using fresh sprouts and no optional toppings. Pan size, sprout size and oven performance affect timing. Refrigerate leftovers within 2 hours at 40°F (4°C) or colder, use within 3–4 days and reheat thoroughly. A double batch usually needs two pans, not a crowded single pan.
Instructional video: Clean & Delicious / Dani Spies. Dani Spies demonstrates halved sprouts roasted cut-side down. Her version uses garlic powder and a 400°F oven; this card uses 425°F and a lemon finish.
Cost is a planning estimate using assumed US grocery unit prices for the quantities used; local prices vary. Nutrition is an approximate ingredient calculation, not a laboratory analysis.
