| 4 cups | Brussels Sprouts, raw | |
| ¼ cup | Avocado Oil | |
| 4 (ea. 0.11 oz) | Garlic, raw | |
| 1 tbsp 1 tsp | Balsamic Vinegar | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 2 tsp | Parsley, fresh, chopped | |
| 15.68 oz | altogether (view nutrition facts) |
Preparation
- Serving size:3.90 oz (calculated)Notes: 3/4 cup of Brussels sprouts
- Temperature: 400 °F
- Clean and trim the Brussels sprouts, then cut them in half lengthwise.
- In a large pan over medium-high heat, heat the oil and place the sprouts cut-side down in the pan. You should be able to fit 3 to 4 servings in one pan.
- Sear until the Brussels sprouts are charred to your liking, about 5 to 10 minutes.
- If not using an oven-safe pan, transfer the Brussels sprouts to an oven-safe dish.
- Sprinkle on the minced garlic and salt and toss to coat everything in the oil.
- Roast in the oven until the Brussels sprouts have the desired tenderness, about 10 minutes. Toss the sprouts every 5 minutes or so.
- Remove from the oven and toss the hot Brussels sprouts in the balsamic vinegar.
- Serve with some freshly chopped parsley.
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. It's best to reheat the Brussels sprouts in the oven. Like this they have a crisper texture than if you microwave them. Alternatively, reheat them in a pan on the stovetop.
Meal Prep Tip
- Calorie count168 kcal
- % of calories by macros
Fat 73.2 % 123 kcal 14 g Net Carbs 14.9 % 25 kcal 6.4 g Dietary Fiber 4.2 % 7 kcal 3.4 g Protein 7.7 % 13 kcal 3.2 g - Approx. WW SmartPoints™4.3
- Cholesterol 0 mg
- Sodium 318.3 mg
- Fat 13.9 g
- Saturated Fat 1.6 g
- Trans Fat 0 g
- Carbohydrates 9.8 g
- Dietary Fiber 3.4 g
- Total Sugars 2.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 3.2 g
- Calcium 44.8 mg
- Iron 1.4 mg
- Magnesium 21.9 mg
- Potassium 363.2 mg
- Zinc 0.4 mg
- Vitamin A (Retinol Equivalents) 36 mcg
- Vitamin B12 0 mcg
- Vitamin C 76.4 mg
- Folate 54.6 mcg
- Folic Acid 0 mcg