Grammy's Kitchen · Roasted Brussels Sprouts · Roasted Brussels Sprouts
One of 50 roasted brussels sprouts recipes we measured
from www.wellplated.com
75 cooks on www.wellplated.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 5% |
| salt | 0% | 0% |
| aromatics | 2% | 0% |
| protein add | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds Brussels sprouts (trimmed and halved) |
| 12 g | 4 cloves garlic (very roughly chopped (leave the pieces a bit chunky; add more if you live in a house of garlic lovers)) |
| 20 g | 1 1/2 tablespoons extra-virgin olive oil |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 12 g | 2 tablespoons freshly ground or grated parmesan |
| Any of the optional additions from the blog post above: lemon, balsamic vinegar, herbs, red pepper flakes, etc. |
Method: 2 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! I made mine with bacon and balsamic instead of Parmesan (I have one anti-cheese person in my house, can you imagine??) and broiled them for 30 seconds at the end because they weren’t quite crispy enough, and they were great! Oh, I may have also used” — a cook, 5.0★
“Thank you for sharing your recipe! Got a lot of compliments at lunch from my sister and her husband. He loves cooking and asked for the recipe. It made it with garlic , extra virgin olive oil , pepper and salt . No cheese .” — a cook, 5.0★