Low Sodium Crispy Brussels Sprouts
Indulge in the irresistible crunch of these Low Sodium Crispy Brussels Sprouts, a delicious and heart-healthy twist on a classic side dish. Roasted to golden perfection with a flavorful blend of garlic powder, onion powder, freshly ground black pepper, and red pepper flakes, these Brussels sprouts are packed with bold, savory notes without relying on added salt. A touch of lemon zest and fresh parsley adds a bright, zesty finish, making this recipe as vibrant as it is nutritious. Quick to prepare in just 35 minutes and perfect for any meal, this low-sodium side dish is a crowd-pleaser that doesn’t skimp on taste. Whether served alongside a formal entrée or as a snackable appetizer, these crispy Brussels sprouts are sure to become a staple in your kitchen. Perfect for those seeking healthy, low-sodium recipes without compromising flavor!
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the Brussels sprouts. Trim the ends and remove any yellow or damaged leaves.
Cut the Brussels sprouts in half, or quarters if they are large, to ensure even cooking.
In a large mixing bowl, combine the olive oil, garlic powder, onion powder, black pepper, and red pepper flakes.
Add the Brussels sprouts to the bowl and toss them well until they are thoroughly coated in the oil and spice mixture.
Spread the Brussels sprouts in a single layer on a large baking sheet lined with parchment paper for easy cleanup.
Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they are tender and crispy on the outside. Stir them halfway through cooking to ensure even browning.
Remove the baking sheet from the oven. Transfer the Brussels sprouts to a serving bowl.
Sprinkle the lemon zest and chopped parsley over the roasted Brussels sprouts and toss gently to combine.
Serve immediately while they are warm and crispy, adjusting the seasoning to taste with more black pepper if desired.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 10.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
