Ingredients for Roasted Brussels Sprouts With Dill
- 1.5 lbs Brussels sprouts
- 3 tablespoons olive oil
- Red Wine Vinegar
- Dried Dill Weed
- Lemon Pepper
- 1 teaspoon salt
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How to Make Roasted Brussels Sprouts With Dill
- Preheat oven to 450°F (232°C).
- Trim the ends off the Brussels sprouts and cut them in half lengthwise.
- Steam the sprouts for 8-10 minutes, or until slightly tender but still firm to the touch.
- Drain the sprouts thoroughly.
- While sprouts are still warm (or if preparing ahead, once cooled), in a large bowl, whisk together the olive oil, lemon juice, dill, salt, and pepper.
- Add the steamed Brussels sprouts to the bowl and toss gently to coat evenly.
- Line a large baking sheet with foil and lightly spray with non-stick cooking spray.
- Arrange the sprouts in a single layer on the prepared baking sheet.
- Roast for 15-20 minutes, or until the sprouts are golden brown and crispy, flipping halfway through.
- Serve immediately and enjoy! Leftovers are great cold, too.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
13g
Carbs
4g
