Roasted Sliced Brussels Sprouts

Feb 2

Written By Judy Doherty, MPS, PCII

Sliced and Roasted Brussels Sprouts

Yield 4

Author Judy Doherty

Slice the Brussels sprouts, roast them in olive oil and douse them with balsamic vinegar glaze. Enjoy!

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Ingredients

1 pound bag sliced fresh Brussels sprouts (or slice whole ones)
1 tablespoon extra virgin olive oil
1 tsp garlic powder
1 tsp oregano
salt and Korean red pepper to taste
finishing with 1 tablespoon balsamic vinegar glaze

Instructions

Preheat the oven to 425 degrees.
Toss the sliced Brussels sprouts in the olive oil and seasonings. Spread in a thin layer on a nonstick baking sheet (can line with parchment paper or silicon sheet for easy cleanup).
Roast for 30 minutes. Toss them, then roast them for another 15 minutes or until golden brown and tender.
Toss with balsamic glaze. Serve hot.

Nutrition Facts

Calories

Fat

4 g

Sat. Fat

1 g

Carbs

12 g

Fiber

5 g

Net carbs

7 g

Sugar

3 g

Protein

4 g

Sodium

38 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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