Roasted Brussel Sprouts
Ahh, brussel sprouts. The name alone can strike fear and loathing into so many hearts. I’ve see grimaced faces, describing bad experiences with brussel sprouts – boiled for holidays, made into mush, overcooked, undercooked, force-fed etcetera. But I’m here to tell you to erase those bad associations with this little, innocent baby cousin to cabbage. Roasted brussel sprouts are soooo good.
With the holidays just around the corner, this is the perfect time to revisit brussel sprouts, experiment with roasting, and give them another chance in your life. I’ve heard tell that they are filled with fiber, vitamins, and nutrition. But best of all, roasted brussels sprouts have fantastic flavor! And they will look beautiful on your feast table.
I bought these brussel spouts in a 1 pound bag at Trader Joe’s.
Wash them, cut off the tough stem end and slice the brusssel sprouts in half, from top to stem-end. Drizzle with olive oil, salt and pepper.
Gently toss the brussel sprouts to coat with oil and seasonings. Don’t worry about the handful of single leaves that will separate from some of the brussel sprout heads. These loose leaves roast up extra yummy and crunchy.
Spread everything out on a baking sheet and roast.
How long you roast your brussel sprouts is a matter of personal taste. I like mine really roasted, but my husband prefers less roasted. The single leaves cook faster than the heads and every oven has a different personality. Keep an eye on your pan as the brussel sprouts are roasting. Start checking on them after about 15 minutes for the crispness/doneness that fits you and your diners.
One pound of brussel sprouts will shrink during roasting. (Plus if you’re like me, you’ll be nibbling on crispy leaves and sprouts right from the baking sheet, this giving you less that a pound to serve). If you are feeding more than 4 or 5 people, I would recommend starting with 2 pounds and doubling the oil and salt/pepper in the recipe.
Shout out to my dad who made this wooden bowl by hand. It was featured in one of the pics in this post. I really love it. Thanks, Pop! 
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Roasted Brussel Sprouts
Savory, crisp and nutritious, roasted brussel sprouts make a delicious addition to your meals. Perfectly roasted brussel sprouts are crispy on the outside and tender smooth on the inside.
Ingredients
- 1 pound fresh brussel sprouts
- 1/4 cup olive oil
- 1 tsp salt I used Pink Himalayan, but any salt will do.
- 1 tsp pepper, fresh cracked
- 1/2 lemon, juiced
Instructions
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Preheat oven to 400 degrees.
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Wash brussel sprouts. Trim off the tough stems ends. Slice brussel sprouts in half lengthwise, from top to bottom. Extra leaves that fall off of the heads can be roasted along with the the intact halves. Add everything to a mixing bowl.
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To the sliced brusssel sprouts and single leaves, add the olive oil and salt and pepper. Mix to coat everything.
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Evenly distribute everything onto a baking sheet, making sure that the brussel sprouts and leaves are not stacked onto each other.
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Roast for approximately 15 to 25 minutes to reach your desired level of doneness. The brussel sprouts in the photo accompanying this recipe were roasted for 20 minutes.
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As soon as the brussel sprouts come out of the oven, drizzle with juice from half of a lemon.
Recipe Notes
Brussel Sprouts and bacon are a match made in heaven. Add crispy crumbed bacon to the top of the brussel sprouts after they come out of the oven if desired.
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