Roasted Brussels Sprouts

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Deliciously roasted, these veggies are sure to please brussels sprout lovers everywhere!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Yields: 6 servings | Serving Size: 1/6 of the recipe | Calories: 103 | Total Fat: 4 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 4 mg | Sodium: 112 mg | Carbohydrates:14 gm | Dietary Fiber: 6 gm | Sugars: 5 gm | Protein: 6 gm | SmartPoints (Freestyle): 2 |


  • 1 pound Brussels sprouts, cleaned and halved
  • 1 medium head cauliflower, cleaned and cut into bit-sized pieces
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 cup real parmesan cheese, grated fine
  • 1 tablespoon olive oil (approximately)


  1. Using an oil sprayer, lightly spray a cookie sheet with olive oil.
  2. Spread out the veggies on the cookie sheet and spray them with a light coat of oil as well. If you don't have an oil sprayer, simply put the veggies in a bag with the oil and shake them around until well coated with oil.
  3. Sprinkle with the spices and parmesan.
  4. Bake at 350 degrees F. for approximately 35-45 minutes, or until the veggies are soft and cooked to your liking.
  5. Allow to cool a bit and serve.

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