Roasted Frozen Brussels Sprouts

• servings: 4 servings
• total time: 40 minutes

Ingredients

2 10- or 12- ounce bags frozen Brussels sprouts (keep them frozen, no need to thaw)

2 1/2 tablespoons extra virgin olive oil (don't skimp!)

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Optional for serving: Freshly squeezed lemon juice or freshly grated Parmesan

Directions

Position racks in the upper and lower thirds of your oven. Line a large rimmed baking sheet with parchment paper and place it on the lower rack. Preheat the oven to 450 degrees F with the sheet pan in it. You want there to be plenty of room for the sprouts, so if you think they will be crowded, use two sheet pans and bake them on the upper and lower racks instead.

Once the oven is heated, remove the sheet pan from the oven and carefully pour the Brussels sprouts into the center. With a spatula, spread them out, then return the pan to the lower rack. Bake for 15 minutes.

Remove the pan from the oven. Drizzle the sprouts with the oil and sprinkle with salt and pepper. With a spoon or spatula, stir to coat. Return the pan to the lower rack (if you are using two pans, switch their positions on the upper and lower racks). Continue baking for 10 to 15 additional minutes, until the sprouts are browned on the outside and tender on the inside. Squeeze lemon juice over the top and sprinkle with Parmesan. Enjoy!

Nutrition

• Serving Size: 1 (of 4)
• Calories: 108 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Total Carbohydrate: 7 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 2 g