Roasted Brussels Sprouts Recipe

We do eat vegetables in this family, really, we do!  And lately, I’ve been craving a particularly super cute, super little green veg that packs a combo punch of vitamins C & K AND is loaded with fiber…can you name it?

Oh!  You’ll never guess.  It’s not your common table green and it has gotten a bad rap all these years because it’s kind of a stinky little fella when steamed or boiled.  OH!  I’ll just tell you, the suspense is killing me.  It’s these adorable little Brussels sprouts!  Plural because you can’t cook or eat just one.  These must be served in multiples.

…what?  The title of my post gave it away, huh?  Don’t be shy, step right up and try this easy roasted Brussels sprout side dish at your next family gathering.  You won’t think of Brussels sprouts the same after this quick, easy recipe makes its way to your table.  You might even find yourself dreaming about them.  I do.

Rinse and dry these little beauties, trimming away any brown ends and removing any yellowish outer leaves.

Halve the larger ones for size consistency…or heck, halve them all.  I love to see the dark green outer leaves against the bright green and yellow gorgeousness of the inner leaves.  This will allow the entire little popper to cook up nice and tender.

Toss them in a bowl with olive oil, kosher or sea salt and fresh cracked pepper and pour them onto a rimmed baking dish.  Roast for 20-25 minutes, stirring every 5-8 minutes to allow all sides to brown up evenly.

Remove from oven, turn out onto a serving platter and sprinkle with a touch more salt.  Serve warm, as is, or top with fresh grated parmesan cheese.

I had to fight every urge to not add bacon to these so I could keep this a vegetarian recipe.  If you can’t fight the feeling, feel free to add 4 slices of cooked, crumbled bacon to the top before serving.

Best Roasted Brussels Sprouts Recipe

  • 1 pound Brussels sprouts, trimmed & rinsed
  • 2 tablespoons extra virgin olive oil
  • ¾ teaspoon kosher or sea salt, plus some for sprinkling
  • ½ teaspoon fresh cracked pepper
  • Optional: fresh grated Parmesan cheese or 2-4 slices cooked bacon, crumbled for topping

Preheat oven to 400 degrees.  Wash and trim Brussels sprouts, removing any brown ends and yellowish outer leaves.

Halve the larger sprouts and place in a mixing bowl.  Add olive oil, salt and pepper.  Stir to combine.  Pour out onto a rimmed baking sheet.

Roast in the oven for 20-25 minutes, stirring every 5-8 minutes to allow all sides to brown up evenly and the sprouts to get tender.  Remove from oven and turn out onto serving platter.  Sprinkle with a little extra salt and serve warm.

Add Parmesan cheese or bacon if desired.

Cook time: 25-30 minutes

Makes: 4 servings

Comments

  1. On my way to get sprouts just have to try. Love reading your firefly sight and watching your family grow, and remembering back when. Love to you all.

  2. I’m obsessed with brussel sprouts. Once, when we were still eating meat, I pan fried them in bacon grease. Hear that? It was my arteries clogging. 🙂

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