Sprinkles and Sprouts · by Claire | Sprinkles and Sprouts★ 4.8 (13)
Roast Brussel Sprouts with Lemon and Parsley
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 18%
CARBS 22G44% OF CAL
11G FIBER0G ADDED5G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 11G51% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brussels sprouts roasted until crispy with olive oil, salt, and pepper, then finished with bright lemon zest and fresh parsley. A simple, delicious vegetable side.
sidemediterranean🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Sprinkles and Sprouts →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 lb Brussels sprouts ((the small ones are sweetest))
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 lemon
- 1/4 cup fresh parsley
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 18%
CARBS 22G44% OF CAL
11G FIBER0G ADDED5G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 11G51% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 351mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1109mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.