In the kitchen with Kelley: Roasted Brussels Sprouts

Believe it or not, my children love Brussels sprouts. I credit their father. He’s a Brit, and so he eats some different stuff, foods he grew up eating. And he’s exposed my children to a lot of it. So they eat leeks and parsnips and Brussels sprouts — vegetables I never ate as a child growing up in the South. In fact, I never even heard of leeks and parsnips until I met their dad.

But I digress. They like Brussels sprouts, and Brussels sprouts are good for you. They provide 20 essential vitamins and minerals, including the following: vitamins C, A, K and E; most of the B complex of vitamins; iron; magnesium; phosphorus; zinc; copper; calcium; manganese; selenium; folate and potassium.

As it turns out, I like Brussels sprouts, too. And they’re easy to cook — especially in this recipe.

Roasted Brussels Sprouts
Prep time: 
Cook time: 
Total time: 
  • 2 pounds of Brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ cup chopped walnuts
  • Sea salt, to taste
  • Pepper, to taste
  1. Preheat oven to 375 degrees F.
  2. If using fresh sprouts, cut them off the stem, wash them well and remove the outside leaves.
  3. Cut sprouts in half, whether using fresh or frozen (and defrosted).
  4. Place sprouts in a roasting pan, sprinkle with olive oil and vinegar, and toss gently to coat. Sprinkle with sea salt and pepper to taste.
  5. Roast for 20 minutes, stirring occasionally.
  6. Add chopped walnuts, stir and cook for 5 more minutes.
  7. Remove from the oven and serve warm.
Nutrition Information
Serving size: 6 Calories: 172.7 Fat: 11.6g Saturated fat: 1.3g Unsaturated fat: 9.5g Carbohydrates: 15.6g Sugar: 3.6g Sodium: 39.7mg Fiber: 6.4g Protein: 6.6g











Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.