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You have got to like brussels sprouts to like these. I made these in good faith, after hearing The Barefoot Contessa tell the world that roasted brussels sprouts tasted like french fries. “How bad can that be” – she said. Now, I wouldn’t want to say that she wasn’t telling the truth…. but these don’t taste anything like french fries. I was a bit gutted!
I love to watch The Barefoot Contessa and anyone who has ever seen an episode of it will know what a lovely, talented lady Ina Garten is. She is a classy, fun loving woman who makes all of her marvelous culinary creations look so effortless. “How easy is that?!” she says. The majority of her recipes are not clean or healthy in any shape or form and even though “Geoffrey’s gonna love it” I cant be cooking with a stick of butter in every meal! – Sorry Ina!
I love brussels sprouts and these Clean Eating Roasted Brussels Sprouts are really good. The longer you can cook them for the better. I found that the darker ones were the best, so roast them for as long as you need to until they are all dark purple looking. (Ina suggests roasting them for 40 minutes, but I used baby sprouts and so cooked them for less time).
Are there any other Brussels Sprout lovers out there?
Clean Eating Roasted Brussels Sprouts
- Yield: 4 Servings
Clean Eating Roasted Brussels Sprouts are really good. The longer you can cook them for the better. I found that the darker ones were the best, so roast them for as long as you need to until they are all dark purple looking.
- 200 grams Baby Brussels Sprouts trimmed, outer leaves removed if necessary
- 1/2 tespoons Olive Oil
- 1 pinch Sea Salt
- Preheat your oven to 200°C
- Place the brussels sprouts in a bowl with the oil and salt and toss to combine.
- Place the sprouts into an oven proof dish and place in the oven for 20 - 30 minutes, giving the pan a little shake half way through cooking.
- Once all the sprouts are a dark purple colour (like the darkest ones in the picture above) take them out of the oven.
- Serve hot.