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Servings: 4
Calories: 121kcal
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Ingredients
- 16 ounces Brussels Sprouts Trimmed and cut in half
- 1 Shallot Diced
- 2 cloves Garlic
- 1/2 lemon Sliced thin and quartered with skin on
- 1 Orange or two clementines
- 1 1/2 tablespoons olive oil
Instructions
- Prepare the ingredients: rise, dry and trim the brussels sprouts and slice off the bottom ends. Chop the shallots and garlic. Rinse the citrus and cut it into bite-sized pieces.1 Shallot, 2 cloves Garlic, 1/2 lemon, 1 Orange, 16 ounces Brussels Sprouts
- Line a baking sheet with parchment paper and preheat the oven to 425 degrees f.
- Place the Brussels sprouts in a bowl garlic, shallots, lemon and orange pieces16 ounces Brussels Sprouts, 1 Shallot, 1/2 lemon, 1 1/2 tablespoons olive oil, 1 Orange
- Stir in the olive oil and gently toss the ingredients until they are covered with the oil.1 1/2 tablespoons olive oil
- Arrange the brussels sprouts mixture on a parchment lined baking sheet
- Roast for 30 minutes stirring halfway through to ensure even roasting.
Notes
For best results don't overcrowd the baking sheet. Leave enough space between the brussels sprouts to allow the air to circulate.
For crispier sprouts, increase the oven temperature for 425 degrees f
Store leftovers in an airtight container in the refrigerator for up to 5 days.
See article above for tips, variations and more.
Nutrition
Serving: 1 | Calories: 121kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 30mg | Potassium: 546mg | Fiber: 6g | Sugar: 6g | Vitamin A: 932IU | Vitamin C: 122mg | Calcium: 69mg | Iron: 2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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