Text Size



Roasted Sprouts (Brussels Sprouts)

Brussel Sprouts - which look like cabbages - have been showing up on dinner tables since Ancient Rome.

PowerUp Recipes

Roasted Sprouts (Brussels Sprouts)

  • 1 1/2 pounds Brussels sprouts
  • 2-3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme (1 teaspoon dried)
  • 1 large shallot, chopped
  • 1/2 cup pecan halves (optional)
  • Freshly ground black pepper
  • 1/2 teaspooon balsamic vinegar
  • 1/2 teaspoon salt 

Serves: 4 

  1. Preheat oven to 400 degrees F.
  2. Trim the brown bottoms off the sprouts and remove any yellow leaves. Cut larger sprouts into 4 pieces and smaller sprouts in half.
  3. In a large bowl, toss the Brussels sprouts with olive oil, thyme, shallots, pecans, salt, and a few grinds of pepper. 
  4. Spread on a sheet pan and roast in the oven until sprouts are tender on the inside and crisp on the outside, 20-30 minutes, flipping the sprouts every 7-8 minutes. 
  5. Remove from the oven, sprinkle with remaining seasonings and enjoy. 

Nutrition Highlights
  • 2 vegetable servings
  • A good source of vitamin A, C, and K