4 Serves
120 Mins
4 g
11 g
7 g
Preheat your oven to 230°C.
Ingredients, vitamins, and health benefits
Brussels Sprouts
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ItalianVitamin K
206 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
69 µg / 400 µgCalcium
52 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
455 mg / 4,700 mgSodium
31 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Trim the woody ends off the Brussels sprouts and remove any damaged outer leaves. Slice each sprout in half vertically.
Heat the cooking oil in a large oven-safe skillet over medium-high heat. Place the sprouts cut-side down in a single layer in the skillet.
Add the minced garlic, salt, and pepper to the skillet. Cook undisturbed until the cut sides are golden brown.
Transfer the skillet to the preheated oven and roast, shaking the pan occasionally, until the sprouts are tender and deeply browned.
Remove from the oven, taste, and adjust seasoning if needed. Drizzle with balsamic vinegar before serving.
Cooking Oil
Garlic
Salt And Pepper
Balsamic Vinegar
Vitamin A
43 µg / 900 µgVitamin C
98 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
206 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
69 µg / 400 µgCalcium
52 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
455 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38
g28
g35
g
Italian
ItalianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g