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Roasted Brussels Sprouts



This one is so simple and so surprisingly delicious, I'm surprised it isn't Universal Practice!


Any amount of fresh Brussels sprouts
olive oil
salt & pepper


Cut the stems off the Brussels sprouts and toss the dried outer leaves. It's nice to pull off some of the good outer leaves and just drop them in the pan for Brussels sprout chips.

Quarter the Brussels sprouts and roll them in olive oil, then put them on a cookie sheet or in a baking pan, or just put the olive oil in a cake pan, roll the sprouts around in that, and put the whole thing in the oven.

Season with salt, pepper or any seasoning you like.

Bake about 35 minutes at 400 degrees until the outsides are crisp but the interiors still somewhat moist, turning once about 2/3 way through the baking.

Remove from oven and eat when ready.


These are good with lemon juice drizzled over them, and next time I'm going to add a bunch of nuts to the mix. And carrots, and who knows what else?---Joe

Major Ingredients: 


KC Cathy had Brussels sprouts roasted in olive oil and balsamic vinegar, sprinkled with nuts and dried cranberries.