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This roasted Brussels sprouts recipe is a fabulously simple and tasty way to prepare Brussels sprouts!

I grew up eating Brussels Sprouts. My grandmother would hear nothing of my protests. So eventually, they grew on me. Especially when coated with a pound of butter and half a container of salt.

But as I grew older, I began to really appreciate the flavor these little guys can bring to a dish.

A single plate sits on a dark, brick background. It holds a beautiful pile of roasted, golden-brown brussels sprouts which have been cut in half.

Now that I'm eating clean, I wanted to come up with a way to prepare them without the pound of butter or gobs of salt.

I found a recipe for grilled brussels sprouts online, and decided to adapt the recipe for my oven.

In truth, I'm not sure if I really adapted it. More like, subtracted it. I subtracted the grill, the Parmesan cheese, and all of the other ingredients listed as optional in the recipe. I also did not add any pepper. There was no rhyme or reason for this, I just left it out cause I was in the mood to. Feel free to add a whole bottle of pepper is that's what you like.

So here's my version of this very simple, very yummy side dish.

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

  • Clean Eating Roasted Rosemary Root Vegetables
  • Clean Eating Sautéed Garlic Mushrooms
  • Clean Eating Baked Basil Zucchini

Enjoy!
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CLEAN EATING ROASTED BRUSSELS SPROUTS RECIPE:

A single plate sits on a dark, brick background. It holds a beautiful pile of roasted, golden-brown brussels sprouts which have been cut in half.

  • 2 pounds fresh brussels sprouts
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon celery salt

  • Preheat oven to 350 degrees F.

  • Place your brussels sprouts in a large colander and wash well. Allow to drip dry for a few minutes.

  • While the brussels sprouts are still in the colander, pour your olive oil and spices over them. Swish around in the colander until the brussels sprouts are well coated.

  • Place your brussels sprouts on a parchment lined cookie sheet. Cover loosely with foil, and place in a preheated oven for about 45 minutes to 1 hour, or until you can easily post the brussels sprouts with a fork.

recipe yields 2 pounds of roasted Brussels sprouts

Serving: 0.5 pound | Calories: 132 kcal | Carbohydrates: 21 g | Protein: 7 g | Fat: 4 g | Sodium: 202 mg | Potassium: 891 mg | Fiber: 8 g | Sugar: 5 g | Vitamin A: 1710 IU | Vitamin C: 192.8 mg | Calcium: 95 mg | Iron: 3.2 mg