Roasted Sliced Brussels Sprouts

Feb 2

Written By Judy Doherty, MPS, PCII

Sliced and Roasted Brussels Sprouts

Yield 4

Author Judy Doherty

Slice the Brussels sprouts, roast them in olive oil and douse them with balsamic vinegar glaze. Enjoy!

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Ingredients

1 pound bag sliced fresh Brussels sprouts (or slice whole ones)
1 tablespoon extra virgin olive oil
1 tsp garlic powder
1 tsp oregano
salt and Korean red pepper to taste
finishing with 1 tablespoon balsamic vinegar glaze

Instructions

Preheat the oven to 425 degrees.
Toss the sliced Brussels sprouts in the olive oil and seasonings. Spread in a thin layer on a nonstick baking sheet (can line with parchment paper or silicon sheet for easy cleanup).
Roast for 30 minutes. Toss them, then roast them for another 15 minutes or until golden brown and tender.
Toss with balsamic glaze. Serve hot.

Nutrition Facts

Calories

Fat

4 g

Sat. Fat

1 g

Carbs

12 g

Fiber

5 g

Net carbs

7 g

Sugar

3 g

Protein

4 g

Sodium

38 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com