Oven Roasted Brussels Sprouts
Erica Lea on Oct 22nd 2012
Perhaps I have been spared a bit of the usual hatred for Brussels Sprouts by the simple fact that my mom didn’t cook them much when we were kids. Of course I’d heard so many bad things about this leafy green that I somehow had it in my mind that they were gross and to be avoided.
Then I saw beautiful pictures of roasted Brussels Sprouts floating around the web. They didn’t looks so bad. In fact, they looked pretty good, delicious even.
So I purchased a small bag from our local health-food store and roasted them up. They. Were. So. Good. It is my firm belief that roasting will transform nearly any vegetable into something scrumptious (perhaps with the exception of beets).
These little veggies pack a pretty good nutritional punch as well. Just one cup provides over 100% of your daily intake of vitamins K and C. Perfect for a pregnant me.
If you are an avid Brussels Sprouts hater and have never tried roasting them, may I suggest purchasing a small bag and giving it a try. There’s not much to lose, and you may find that you love (or at least don’t hate) them.
Note: this is a method, not a recipe with specific ingredient amounts. Tailor it to your own tastes!
Oven Roasted Brussels Sprouts | by Erica Lea | Printable Page
Ingredients:
- Brussels sprouts
- olive oil
- salt & pepper to taste
- good-quality butter for serving, optional (my favorite brand)
Directions:
1) Preheat oven to 400 degrees F (205° C). Wash the Brussels sprouts and remove the outer layer of leaves and any that are yellow or ugly-looking. Cut off the brown stubs and slice in half.
2) Arrange the sprouts on a rimmed baking sheet or shallow roasting pan, cut side up. Drizzle with good olive oil and sprinkle with salt and fresh-ground pepper.
3) Roast in preheated oven for 15 minutes, flip the sprouts over and cook for an additional 10 minutes, or until the sprouts are tender and the outsides are nicely colored.
4) Serve with extra salt and pepper and (my favorite) good-quality butter. Enjoy!
Filed in Baking, Side Dish, Vegetables
When I was a little girl, my mom served us brussels sprouts under the name ‘Cabbagettes’… we loved cabbage so we gobbled them right up! very clever! I just bought a bag this morning and will roast them tonight.
Mary Beth: Brilliant! I need to remember that for my kids.
This is my favorite way to eat brussel sprout. I especially like when the leaves get crispy. Sometimes I grate a little parmesan cheese on top - yummy!
Kristin: Ooooh, Parmesan cheese sounds good!
I always hated broccoli and then earlier this year my mom found a recipe for roasted broccoli, with garlic, lemon and parmesan cheese… and to my shock, I LOVED it. Like, went-for-seconds-and-thirds loved it. Maybe the same magic would work with brussels sprouts.
Oh, these look delicious. Brussels sprouts are one of my favorite veggies!
Thanks for the reminder that brussels sprouts are back again! I like them in a simple gratiné with potatoes or in a soup with pancetta and cream. But this looks really good, too. I think I will try it soon.
And also: Thank you for indicating the temperature in degrees Celsius for your European readers. This makes it even more likely that I try the recipe.
“With the exception of beets”—–> ?!
Beets are AH-MA-ZING when oven roasted .
I do them EXACTLY as you have stated for the sprouts. (Which by the way I have always loved too)
=)
Deneen: I have never actually tried roasted beets - another veggie to conquer!
If I can get my hands on some beets I’ll have to try them roasted. 
I drizzle some balsamic or fresh lemon juice over them. So good!
I love roasted brussel sprouts! I make them with flavored olive oil all the time at home. Yum!
I love a good brussel sprout feed once and a while. These sound lovely!
I have almost the exact same ‘recipe’ on my blog because people just don’t get how awesome Brussels sprouts can be when prepared correctly! Your pictures look stunning compared to mine though.
TOTALLY made roasted veggies tonight for dinner, Brussels included! Like you, I was not tarnished as a child by poorly-prepared Brussels sprouts, so I looooove them…in every form. We like to cook them in a frying pan with chopped up bacon and balsamic vinegar. SO good! Yours look delicious and perfect to boot!
Julia: Um…did you say bacon?! That needs to happen over here…maybe next time I roast broccoli?
They are also really delicious peeled, and sauteed leaves in olive oil and garlic, apply black pepper and chopped pistachios! I was in a hurry once and used the shred blade on my food processor and the people who had eaten them the peeled way didn’t care for them as much. It’s tasty and a very visually pleasing dish.
[...] week, I was planning to make these roasted brussels sprouts for our dinner. Ginny said, “Mama, what do brussels sprouts taste like?” … As I [...]
Yummy, enjoying them now, love to have a new riepce that my husband and I both enjoy, I used less bacon because that was what I had and they are still delish.
Love this recipe! Will be linking back to this in my upcoming post
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