Roasted Brussels Sprouts




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

Lots of people hate brussels sprouts, but I've been able to convert quite a few brussels sprout haters with my roasted brussels sprouts.

Roasted brussels sprouts are a great side and they're pretty low maintenance so you can concentrate on cooking something else while they're roasting. :)

So if you hate them, give roasted brussels sprouts a try. They're the complete opposite of boiled or previously frozen ones!

Step 1: Ingredients:

  • 1 pound+ of fresh brussels sprouts
  • olive oil
  • salt + pepper
  • seasoning of choice - I like Italian!
  • an oven preheated to 400 F
  • a baking dish
  • a helper to supervise
You can do lots of things with them - I've had them with lemon zest and oregano, lots of garlic and butter, and even spicy. :)

Note that it is important to use a baking dish for this instead of a baking sheet - a baking pan helps keep some moisture in so the outside leaves of the brussels sprouts don't go all burny before the inside is cooked through. I only cook them on a baking sheet if I'm mixing them with other veggies. :)

Step 2: Prep the Brussels Sprouts

Cut off the very bottom of the brussels sprouts, and then take off the outer leaves. You want to get to the light green leaves and discard the battered outer ones.

If you see any holes or signs of bug activity, cut off all the affected areas! This happens pretty often with them.

If you have large sprouts, split them in half from the base to the top. This will help them cook more evenly. All of mine this time were pretty small!

Also - go ahead and preheat the oven to 400 F while you're doing this. :)

Step 3: Roast Them!

Season with generous amounts of salt and black pepper and whatever else you like. Coat them with olive oil - you want enough so everything is shining but you don't have any puddles. :D

You're going to be roasting them for approximately 45 minutes at 400 F.

Check them every 15 minutes and toss them around in the pan - otherwise they can burn! And eat all the little leaves that have fallen off when you check on them - they're delicious and will burn if you leave them.

When you can easily pierce the biggest ones with a fork they're done. :)

Step 4: Serve!

Good with cheese and butter or just alone. I could eat them every single day with nothing extra! :D



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    12 Discussions


    6 years ago on Step 3

    Wow. This looks amazing! We love brussel sprouts and this is a nice simple recipe like all really good stuff tends to be. Great Job!

    i like Brussel sprouts and this sounds tasty ;)

    PS that is one cute cat :)
    which one is it?


    6 years ago on Introduction

    I bet you could convert some Brussels sprouts haters with your great pics!

    I converted a few myself with a Cook's Country recipe that uses maple syrup, cayenne, and cider vinegar, they brown, then steam in one skillet, very tasty.

    I think the key is texture, if people have only eaten mushy sprouts they probably hate them, but getting them all nice and crisp tender like you have makes a great dish.


    6 years ago on Step 4

    Add some figs the last 5 minutes for a touch of sweetness, yummy!
    And, yes a supervisor is always helpful :)


    6 years ago on Step 4

    I'm not a fan of Brussels sprouts, but this recipe sounds wonderful!



    6 years ago on Introduction

    I've been roasting my brussel sprouts on a baking sheet, never thought to use a pan... Thanks for the tip!


    6 years ago on Introduction

    These look delicious. I did not realize that I liked brussels sprouts until a few years ago. As a boy, my mom called them baby cabbages, and I was none the wiser.