Roasted Brussel Sprouts
These simple and quick Roasted Brussels Sprouts are perfect for your Thanksgiving dinner. Golden, crispy, and delicious, they are made in the oven and are mess-free!
Servings: 4 servings
Calories: 96kcal
Ingredients
- 14 oz / 400 gms Brussel Sprouts trimmed and halved
- 1.5 tbsp Extra virgin olive oil
- 1.5 tsp Garam Masala
- Salt & Pepper to taste
- 1 tbsp Balsamic vinegar
- Pomegranate arils for garnish
- Fresh thyme for garnish
Instructions
- Preheat your oven to 200C. Line a baking tray with parchment paper.
- Ina large bowl, toss the Brussel sprouts with olive oil, garam masala, salt and pepper.
- Spread in a single layer on your baking sheet. Bake for 20-25 minutes. Add the balsamic vinegar at the end of your baking time, about 5 minutes before you are ready to pull them out of the oven.
- Your Brussel sprouts should be golden, crisp from the outside and cooked through.
- Garnish with pomegranate arils and fresh thyme leaves. Serve warm immediately Enjoy!.
Notes
- You can store the leftover Brussels sprouts in an air-tight container in the refrigerator for 2-3 days.
- You can reheat them in a microwave or for 5 minutes in a pre-heated oven.
Nutrition
Serving: 1 Serving | Calories: 96kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 26mg | Potassium: 391mg | Fiber: 4g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 84mg | Calcium: 43mg | Iron: 1mg