A simple recipe for baked Brussels sprouts
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 122, total fat 7 G., saturated fats 1 G., proteins 5 G., carbohydrates 13 G., fiber 5 G., cholesterol 0 mg, sodium 346 mg, sugar 3 G.
Calories 122, total fat 7 G., saturated fats 1 G., proteins 5 G., carbohydrates 13 G., fiber 5 G., cholesterol 0 mg, sodium 346 mg, sugar 3 G.
With this recipe, Brussels sprouts will turn out perfectly every time, with a crispy exterior and juicy interior. When preparing the sprouts, be sure to remove any loose or yellowed leaves, otherwise they will burn in the oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g Brussels sprouts
- 2 tbsp. l. olive oil
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Cooking the dish according to the recipe:
- Preheat the oven to 220°C (425°F). Remove any fallen or yellowed leaves from the Brussels sprouts. Trim the stems and cut each sprout in half.
- Lightly toss with oil in a large bowl and season with salt and pepper. Arrange the cabbage in a single layer on a baking sheet. Bake until tender and browned in spots, stirring halfway through, 15-20 minutes depending on the size of the cabbage. Transfer to a serving platter.
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