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Roasted Brussels Sprouts

Brussels sprouts may get a bad rap, but our roasted version will make even the pickiest eaters change their tune.
  • Cooking time
  • Prep time
  • Portions 4
recipe image Roasted Brussels Sprouts

Ingredients

  • 2 lbs. Brussels sprouts, trimmed and halved
  • 2 Tbsp. Becel® Buttery Taste margarine*
  • 1 large red bell pepper or, cut into 8 pieces
  • 4 shallots or 2 small onions, peeled and cut into wedges
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. sugar
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Toss all ingredients in large roasting pan. Roast, stirring once, until Brussels sprouts are tender, about 40 minutes.