February 18, 2019 by John Fernandez
#BaptistHealthy Recipe: Roasted Brussels Sprouts
Looking for a dish to bring to a holiday potluck? Brussels sprouts are in the cruciferous vegetable family which also includes broccoli, cauliflower and cabbage. Brussels sprouts are a good source of fiber, potassium, vitamin A and vitamin C.
There are many ways to prepare brussels spouts. You can enjoy shaved, raw brussels sprouts in salads or cook them. Brussels sprouts can also be roasted separately, like in this recipe, or with other vegetables.
Video by George Carvalho
Roasted Brussels Sprouts
Makes 8 servings
- 1 1/2 pounds Brussels sprouts, rinsed well
- ¼ teaspoon garlic powder
- 1/4 cup olive or canola oil
- ¼ teaspoon salt
Preheat the oven to 400 degrees F.
- Cut the larger brussels sprouts into quarters; halve the smaller ones.
- In a large bowl, place cut brussels sprouts and add the garlic powder, salt, and olive oil. Toss to mix.
- Line a baking sheet with parchment paper. Place the brussels sprouts on paper, cut side facing down.
- Roast for about 25-30 minutes or until outer leaves are browned and crispy.
Nutritional information (per serving): Calories 95, Carbohydrate 8g, Fiber 3g, Fat 7g, Sodium 90 mg, Protein 3g.
Lucette Talamas is a registered dietitian with Community Health at Baptist Health South Florida. She holds a bachelor’s degree in food science and human nutrition from University of Florida. With additional experience as a clinical dietitian, Lucette enjoys providing practical nutrition information to promote healthy lifestyles that can help prevent and manage chronic diseases. Her expert tips and advice have been featured in print and broadcast media, including Miami Herald, CBS Miami, Telemundo and Univision. Active in professional nutrition organizations, Lucette was recently honored with the 2018 Recognized Young Dietitian of the Year Award from the Florida Academy of Nutrition and Dietetics.