Roasted Brussels Sprouts

January 07, 2009 By: Megabeth Category: Side Dishes Print This Post Print This Post

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After making these roasted brussels sprouts I immediately wondered, “Why the heck haven’t I been eating them more often?” These sprouts came out crispy on the outside and soft in the inside. I’ll never turn my nose up at brussels sprouts again.

Roasted Brussels Sprouts
by Megabeth

– fresh brussels sprouts
– olive oil
– kosher salt
– pepper

– Preheat oven to 400 degrees.

– Cut off brown and excess stems from sprouts. Some outer leaves may fall off. Pull off any remaining yellow leaves.

– Place sprouts in bowl. Drizzle a little olive oil over sprouts. Sprinkle with kosher salt and pepper, to taste. Stir sprouts around a bit to make sure they are evenly covered.

– Put sprouts on baking sheet and place in oven. Every 5 minutes or so shake the pan to ensure that the sprouts evenly brown. After about 35-40 minutes they will be completely browned. Don’t overcook or you’ll end up with that distinctive sulfuric taste that have given brussels sprouts a bad reputation.

2 Comments to “Roasted Brussels Sprouts”

  1. I believe this is exactly how my husband got me to eat brussel sprouts, after 3 plus decades of turning up *my* nose at them. He even got our 3.5 year old asking for more. If preschooler approval isn’t the seal of approval on a recipe, I don’t know what is.


    We’ve appropriated your chili recipe to make tomorrow. (I say ‘we’, even though my only contribution to the entire effort will be to sit down and enjoy the end result. Looking forward to reporting back.)

  2. Apparently, my mother also has a recipe where she pulverizes the sprouts somehow and does something to them. (Quite specific description there, huh?) I’ve asked her to send me the recipe and will post it here, of course.

    Excellent re: the chili! Let me know how it tastes. (By the way, if you stir it a few times while it’s simmering you can definitely take credit for helping make it. That’s how it works in our house…)


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