Eosinophilic Esophagitis Friendly Classic Brussels Sprouts
Total time35 min
Prep time10 min
Cook time25 min
4.6(14)
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved through the stem
- 3 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1–2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Place a large rimmed baking sheet on the rack while the oven heats.
- 2
In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, salt, and pepper until evenly coated.
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