Eosinophilic Esophagitis Friendly Basil Roasted Brussels Sprouts
Total time35 min
Prep time10 min
Cook time25 min
4.9(14)
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp apple cider vinegar
- ¼ cup fresh basil leaves, torn
- 1 tsp honey (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the Brussels sprouts with the olive oil, minced garlic, salt, and ground ginger until evenly coated.
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