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Brussel sprouts are an excellent source of vitamin C, fiber, folate, and potassium. They’re also low in calories and fat.

Preheat oven to 204 degrees Celsius.

Firstly, Wash the sprouts well under cold running water. Remove any loose outer leaves. Cut off the stems. Slice each sprout into halves or quarters. Place them cut side down onto a baking sheet lined with parchment paper. Drizzle olive oil over the sprouts. Bake until tender, about 20 minutes.

Wash brussels sprouts thoroughly.

To make sure you get every last bit of flavor out of the sprouts, use a paring knife to remove the stem end. Then slice the sprouts in half or quarter lengthwise. Toss them in a bowl with some olive oil and season with salt and pepper. Spread them out on a baking sheet and bake at 400 degrees F (200 C) for 15 to 20 minutes, turning once halfway through cooking.

Cut off any brown or damaged leaves.

Once the sprouts are cooked, toss them in a bowl with a little more olive oil and sprinkle with salt and pepper. Serve immediately.

Toss with olive oil and salt.

Brussel sprouts are one of my favorite vegetables. I love how versatile they are. You can eat them raw, roasted, sauteed, steamed, boiled, or even stir fried.

Place brussels sprouts on baking sheet.

After roasting, let cool slightly before serving. If desired, drizzle with balsamic vinegar.

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