Introduction
About this Recipe
If you’re looking for a super nutritious side dish, then these Brussels sprouts are calling your name!
Brussels sprouts are rich in fiber, vitamin C and vitamin K. And guess what? A vitamin K deficiency isn’t uncommon after bariatric surgery.
Did you know that 4 Brussels sprouts have about 118 micrograms of vitamin K?
Now, let’s show you how to make this easy side dish.
Yields:
4 servings of 1/2 cup each
Ready In:
25 minutes
Nutritional facts per 1/2 cup serving:
175 calories
8.8 g protein
11.3 g fat
8.8 g carbs
3.8 g fiber
Ingredients
- 2 cups (300 g) Brussels sprouts, cleaned and cut in half
- 1 tbsp olive oil
- 1 tsp ground black pepper
- 2 cloves garlic, thinly sliced
- 1 cup (100 g) grated Parmesan cheese
- To clean the Brussels sprouts: remove the back and loose leaves. Cut in halves. Make a cross in the back with the larger sprouts to make sure they cook evenly.
- Not a fan of garlic? Omit the garlic altogether.
- Substitute the Parmesan for nutritional yeast for a vegan variety. Make sure to add the nutritional yeast 5 minutes before the sprouts are ready to prevent from burning.
- This recipe works well with pre-packed shaved Brussels sprouts too. Reduce the roasting time.
- Top with more Parmesan, crumbled feta, chopped parsley and/or chopped scallions for more flavor.
- No need to add salt as the Parmesan cheese will give a savory flavor.
Step by Step Instructions
Step 1
Preheat oven to 400F (200C).
Step 2
In a bowl, add the Brussels sprouts, olive oil and black pepper. Toss until fully coated.
Step 3
On a baking sheet, spread the Brussels sprouts evenly.
Step 4
Toss the garlic between the sprouts and top with Parmesan.
Step 6
Place in oven and roast, about 20 minutes or until sprouts are ready.
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