Roasted Shaved Brussels Sprouts with Garlic and Red Chili Flakes

Quick to prepare, this healthy side dish is sure to be a hit!

Hands-on Time: 5 min. | Total Time: 30 min. | Serves: 6 | Difficulty: Easy

  • 1¼ lbs. Brussels sprouts, trimmed and ‘shaved’ or sliced thin, about 7 cups
  • 3 Tbsp. olive oil
  • 4 cloves garlic, sliced thin
  • ¼ - ½ tsp. hot pepper flakes
  • ¼ tsp. sea salt
  • 1 lemon, zested and cut into 8 wedges
  1. Preheat oven to 450°F. When oven is hot, drizzle a large sheet tray with olive oil and place in the oven to heat it. Heat pan 5 minutes. Toss the shaved Brussels sprouts onto the hot pan, and scatter garlic, pepper flakes, and salt evenly over the sprouts and return the pan to the oven.
  2. Roast the Brussels sprouts until just beginning to brown, about 20-25 minutes, stirring once halfway through baking time.
  3. Toss the Brussels sprouts with lemon zest and juice squeezed from 4 of the lemon wedges. Serve the Brussels sprouts with remaining lemon wedges on the side. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 100, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 280mg (12% DV), Carbohydrates 9g (3% DV), Dietary Fiber 3g (12% DV), Sugars 2g, Protein 3g, Vitamin A 15%, Vitamin C 100%, Calcium 4%, Iron 8%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!