Soft and Tender Brussels Sprouts

These Brussels are roasted on a lower heat so you get both soft and tender and brown and crispy sprouts. I like roasted sprouts but found high-temp recipes left me with really charred results, and some of the sprouts were still hard. If I was making these for myself, I’d drizzle some balsamic reduction on top to finish, but my family wouldn’t care for that.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C).

Step: 2

Trim ends off Brussels sprouts. Quarter large ones and halve smaller ones. Place in a large bowl; drizzle with olive oil and mix well. Pour onto a rimmed baking sheet. Sprinkle with garlic powder and seasoned salt.

Step: 3

Bake in the preheated oven until tender, 30 to 45 minutes.

Per Serving: 90 calories; protein 3.9g; carbohydrates 10.4g; fat 4.8g; sodium 105mg.

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