Baked Brussels sprouts
This recipe for baked Brussels sprouts uses very little oil or no oil at all, with flavors from herbes de Provence and ground black pepper.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
- 2 lb Brussels sprouts (it will weigh less if you peel the outer skin and cut the dry base off each sprout)
- 0.5 tbsp herbes de Provence
- 0.5 tbsp ground pepper
- salt (optional)
- avocado oil (optional, 1 tbsp max for this recipe)
Preheat the oven to 375 F degrees.
Prepare the sprouts by cutting the dry edges and if needed, removing the outer skin until you have greens looking their freshest. Slice them in two then rinse well.
Place them in a salad bowl, add the herbs, pepper, optionally salt and oil, and mix them with your hands rubbing each sprout with flavors.
Clean your hands, then on a baking sheet, lay the sprouts and put them to bake for 25 minutes.
Take them out, turn them upside down and bake them 10 more minutes reducing the heat to 350 F.
Serve immediately, or let them cool down and store them in the fridge in a sealed container for up to 3 days.
Calories: 100kcal | Carbohydrates: 21g | Protein: 7g | Sodium: 57mg | Potassium: 892mg | Fiber: 8g | Sugar: 5g | Vitamin A: 34.6% | Vitamin C: 234% | Calcium: 10.8% | Iron: 21.5%