Oven-Roasted Brussels Sprouts with Onion and Garlic

Brussels sprouts, as one might surmise, are believed to have originated in Belgium, where they have long been regarded as the country's official vegetable. Dur4ing the Roman Empire, chefs imported the nutritious green rosettes to create delicacies for the emperor's tables. Many people claim to dislike brussels sprouts because of a strong, pungent taste. As the sprouts age on the plant, and in the grocery store's vegetable bins, the taste becomes quite strong and does not pair well with seasonings. The best place to buy brussels sprouts is at the farmer's market, where you know they will be only hours out of the soil and picked by farmers who know exactly when the buds are at their prime. Look for the smallest, bright green buds, selecting those with very tight heads and no loose leaves. Pass over those heads that are beginning to open up, or certainly those with yellowing leaves.

Updated at: Thu, 17 Aug 2023 00:19:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories120.3 kcal (6%)

Total Fat7.5 g (11%)

Carbs12.1 g (5%)

Sugars3.8 g (4%)

Protein3.9 g (8%)

Sodium221 mg (11%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundfresh brussels sprouts

1yellow onion

medium, cut into 1/2-inch dice

1garlic clove

large, minced

2 tablespoonsextra-virgin olive oil

Texas

kosher salt

freshly ground black pepper

Instructions

Step 1

Preheat over to 375ºF.

Step 2

Line a baking sheet with foil; set aside.

Step 3

Trim the stems off the sprouts right at their base, but take care that you don't actually cut into the sprout, or it will fall apart when cooked.

Step 4

Cut each sprout in half lengthwise.

Step 5

Combine the sprouts with the onion, garlic, and olive oil in a bowl.

Step 6

Toss to blend well, then season to taste with salt and pepper.

Step 7

Turn the mixture out onto the prepared baking sheet and bake in preheated oven for 25 to 30 minutes, or until the sprouts are crisp-tender. Serve hot.