Wednesday, May 22, 2013

Roasted Brussel Sprouts

This serves a a great side dish to almost any meal. I like to pick the smallest ones, but be sure to make enough! One of the comments from my kids was that this is the best way to make brussel sprouts!

  • 5 - 6 cups brussel sprouts
  • 2 Tbsp olive oil
  • 3/4 tsp salt
  • pepper
  1. Wash and trim ends of brussel sprouts slightly
  2. Toss vegetables with olive oil, salt and pepper
  3. Bake in ceramic baking dish at 350 F for 45 minutes, stirring occasionally.


  1. This is exactly how a make mine and the ONLY way I will eat them! YUM!!!

  2. I had some prepared like this recently but the cook added a wee bit of balsamic vinegar. Oh my gosh was that amazing!!!

  3. I must try this! So healthy and delicious.

  4. I have prepared brussel sprouts many times this way. Squeeze some fresh lemon juice on before serving. YUM!!

  5. I have a similar one that has cauliflower, Brussels sprouts & Jerusalem artichokes.
    Cut cauliflower into bite sized florets, halve sprouts & cut the artichokes into 1" dice.
    Toss with EVOO & salt and spread out in a single layer on a cookie sheet. Have oven pre-heated to 375*. Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn. Check for doneness. If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. YUM!!!

  6. So good. It's the best way to eat brussel sprouts.