Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Not Your Parent's Brussels Sprouts

Sunday, November 10, 2019
Total time
1 hour
Preparation time
15 minutes

Mention "Brussels Sprouts" to our parents, and watch the terrible memories start flooding back of mushy, tasteless sprouts. Then blow their minds with this easy, flavor-packed dish.

or3 cups of brussels sprouts, stems trimmed and halved
or3 tablespoons olive oil
or1 teaspoon Kosher salt
or1 teaspoon freshly ground black pepper
or3 cloves fresh garlic, thinly sliced
or2 tablespoons Balsamic vinegar
or1 teaspoon fresh tarragon, chopped (or other herbs of your choice)
Preheat the oven to 400 degrees.
On a large baking sheet, toss the Brussels Sprouts with the olive oil, salt, and pepper. Arrange the sprouts, cut side down, on the pan. Use two pans, if needed, to prevent crowding (otherwise they will steam and not roast).
Bake the sprouts for 30 minutes, or until browned and tender with pierced with a fork. The cut side should be nicely browned and crispy.
Take the sprouts out of the oven and sprinkle with the sliced garlic. Return the pan to the oven and bake for 5 more minutes (this way the garlic doesn't burn).
Remove the sprouts from the oven and drizzle with the balsamic vinegar and tarragon. Toss to combine, and transfer to a serving dish. Serve warm or at room temperature.
Nutritional information
Per 100 gPer portion (30 g)% DRI
Energy147 kcal43 kcal2 %
Fat12 g3 g5 %
Fatty acids, total saturated2 g0 g2 %
Cholesterol0 mg0 mg0 %
Sodium678 mg200 mg8 %
Carbohydrate10 g3 g1 %
Sugars3 g1 gremove
Fiber3 g1 g4 %
Protein3 g1 gremove