This recipe for Easy Roasted Brussels Sprouts intensifies the natural sweetness and brings out the natural goodness of brussels sprouts. Brussels sprouts are naturally healthy, so they can be part of a low-carb, keto, Atkins, gluten-free, THM, Paleo, or Whole-30 diet.
Preheat oven to 425º Fahrenheit. Trim off any excess stem on each sprout. Next, peel off any old tough leaves on the outside of the sprout. Slice the sprouts in half length-wise.
Place the trimmed sprouts in a medium mixing bowl. Drizzle the oil over the sprouts. Mix gently so the oil coats the sprouts evenly.
Spread the oiled sprouts on a rimmed baking sheet. Sprinkle lightly with sea salt. Remember we will be adding a bit of finishing salt later, so don't be too heavy handed with the salt.
Place the sprouts in the preheated oven. Bake for 17-22 minutes, turning the sprouts once during baking. Sprouts should be golden brown and fork-tender when done.
Serving size: about 4 ounces
Net carbs per serving: 6 grams
Nutritional information was calculated using bacon grease and 1/4 teaspoon of salt. The fatty acid and sodium content will vary with oil choice and the amount of salt used.