Roasted Brussels Sprouts

Roasted Brussels Sprouts
I have never liked brussels sprouts until a friend served this for dinner at her home. It was so simple and yet so delicious. The brussels sprouts had a beautiful nutty and caramelized taste. We loved this dish so much, we included it into our regular vegetable rotation!  
A word of advice: Always use fresh brussels sprouts, the frozen ones will taste less crunchy and more mushy in the middle.

This recipe has earned 4.6/5 stars with over 1800 reviews.

prep: 15 minutes
cook: 45 minutes

makes 6 servings


1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed, cut an “X” into the stem end of each sprout with a paring knife (you can my “X”s in the photo)
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper on a baking sheet. Mix everything well together. Place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

See for the original Roasted Brussels Sprouts recipe.

Posted in Gluten-Free, Vegan, Vegetarian

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