Citrus Roasted Brussels Sprouts

Roasting Brussels sprouts mellows their pungent flavor. Select Brussels sprouts that are about the same size so they roast evenly.

Yield: 3 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 81
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Protein: 4.0g
  • Carbohydrate: 11.6g
  • Cholesterol: 0mg
  • Iron: 1.7mg
  • Sodium: 226mg
  • Calories from fat: 33%
  • Fiber: 4.6g
  • Calcium: 51mg


  • 1 pound Brussels sprouts, trimmed and halved (about 4 cups)
  • Cooking spray
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated orange rind
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper


  1. Preheat oven to 450°.
  2. Place Brussels sprouts on a foil-lined jelly roll pan coated with cooking spray. Drizzle with 2 teaspoons oil and 1/4 teaspoon salt. Bake at 450° for 18 minutes or until lightly browned, stirring once.
  3. Meanwhile, combine orange rind, orange juice, lemon juice, and pepper in a large bowl
  4. Add Brussels sprouts to orange juice mixture and toss gently to coat. Serve immediately.
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