Oven-Baked Brussels Sprouts

Votes: 63

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 109, total fat 7 G., saturated fats 1 G., proteins 4 G., carbohydrates 10 G., fiber 4 G., cholesterol 0 mg, sodium 269 mg, sugar 2 G.

Ina's recipe features tender and crispy kale baked with olive oil, salt, and pepper for a classic side dish that's sure to please. One reader reports that even the kids loved it: "My kids hated Brussels sprouts until I tried this recipe. They loved it!"

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.

Ingredients for the recipe:

700 gr. fresh Brussels sproutsIf you are using frozen cabbage, defrost it.
3 tablespoons of good olive oil
3/4 tsp coarse salt
1/2 tsp freshly ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200C.
Cut off the brown ends of the shoots Brussels sprouts and remove any yellow leaves. You can cut the cabbage heads in half if desired.

In a bowl, toss the kale with olive oil, salt, and pepper. Place on a baking sheet and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Shake the pan occasionally while the kale is roasting. Add salt to taste if needed (I like to sprinkle extra coarse salt, like I do with French fries) and serve immediately.

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