Roasted Brussels Sprouts Recipe by SLPMGR
Cooking Instructions 15 mins 1 Preheat oven to 375 degrees F. Prepare the Brussels Sprouts right before cooking so that there is still some water on them from being rinsed. 2 Set an oven-proof skillet over medium heat, add the oil and when it is hot, but not smoking, add the Brussels sprouts. Add a little salt and pepper, toss quickly so the sprouts are all coated with a bit of the oil, cover the skillet with a tight-fitting lid and lower the heat to low. Set a timer for 2 minutes. Remove the lid and raise the heat to medium. Cook for another minute. 3 Transfer the skillet to the preheated oven and cook, uncovered, for 10 minutes. Check the sprouts for tenderness and continue cooking for another 3-5 minutes if they are too firm. 4 When cooked to desired tenderness, remove from the oven and sprinkle with the balsamic vinegar. Toss and serve immediately. 171 calories/serving; GL=0.5, Glycals=3.5 1 Preheat oven to 375 degrees F. Prepare the Brussels Sprouts right before cooking so that there is still some water on them from being rinsed. 1 Preheat oven to 375 degrees F. Prepare the Brussels Sprouts right before cooking so that there is still some water on them from being rinsed. 2 Set an oven-proof skillet over medium heat, add the oil and when it is hot, but not smoking, add the Brussels sprouts. Add a little salt and pepper, toss quickly so the sprouts are all coated with a bit of the oil, cover the skillet with a tight-fitting lid and lower the heat to low. Set a timer for 2 minutes. Remove the lid and raise the heat to medium. Cook for another minute. 2 Set an oven-proof skillet over medium heat, add the oil and when it is hot, but not smoking, add the Brussels sprouts. Add a little salt and pepper, toss quickly so the sprouts are all coated with a bit of the oil, cover the skillet with a tight-fitting lid and lower the heat to low. Set a timer for 2 minutes. Remove the lid and raise the heat to medium. Cook for another minute. 3 Transfer the skillet to the preheated oven and cook, uncovered, for 10 minutes. Check the sprouts for tenderness and continue cooking for another 3-5 minutes if they are too firm. 3 Transfer the skillet to the preheated oven and cook, uncovered, for 10 minutes. Check the sprouts for tenderness and continue cooking for another 3-5 minutes if they are too firm. 4 When cooked to desired tenderness, remove from the oven and sprinkle with the balsamic vinegar. Toss and serve immediately. 171 calories/serving; GL=0.5, Glycals=3.5 4 When cooked to desired tenderness, remove from the oven and sprinkle with the balsamic vinegar. Toss and serve immediately. 171 calories/serving; GL=0.5, Glycals=3.5 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Cinnamon Roll French Toast Bake Cheesy Chicken & Spaghetti Bake Mexican chicken and rice casserole Simple healthy Broccoli Soup French Toast Cinnamon Roll French Toast Bake Cheesy Chicken & Spaghetti Bake Mexican chicken and rice casserole Simple healthy Broccoli Soup French Toast Endive, Fennel and Orange Salad Spinach Salad with Bleu Cheese & Red Onions Basic Salad Dressing Caesar Salad Brussels Sprouts with Bacon Roasted Cauliflower with Capers Simple healthy Broccoli Soup French Toast Veggie and meat lasagna Cheesy Chicken & Spaghetti Bake Endive, Fennel and Orange Salad Spinach Salad with Bleu Cheese & Red Onions Basic Salad Dressing Caesar Salad Brussels Sprouts with Bacon Roasted Cauliflower with Capers Simple healthy Broccoli Soup French Toast Veggie and meat lasagna Cheesy Chicken & Spaghetti Bake