roasted brussels sprouts

roasted brussels sprouts

Honestly, I have come to a conclusion that people who don’t like brussels sprouts have never had them the right way – roasted. Roasted brussels sprouts are divine and I could probably eat a whole lot of them in one sitting (except the gas might get to me after).

Roasting them simple with some olive oil, salt and pepper is all it takes. However, I have also roasted them with bits of bacon and tried recipes that included maple syrup and balsamic vinegar. Bottom line, I prefer them simple. Make these today (since it’s also brussels sprout season!).

Roasted Brussels Sprouts


  • 1 stalk of brussels sprouts (or about a pound of brussels sprouts)
  • Salt
  • Black pepper, freshly ground preferred
  • Olive oil


  1. Preheat oven to 400ºF. Line tray with foil.
  2. Wash and prepare brussels sprouts. Brussels sprouts are notorious for being bitter. I read that the way to prepare them to remove their bitter taste is to chop off the excess leaves. Cut each brussels sprout about 1/2 inch from the stem (the end). Discard the outer leaves that fall off. That inner part is what you want.
  3. Toss the brussels sprouts in olive oil, salt and pepper to taste.
  4. Spread on tray and bake for 35-40 minutes.
  5. Shake the pan from time to time so that the sprouts brown evenly.
  6. Remove from oven and sprinkle on more salt, if desired. Serve warm.

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