Tuesday, November 5, 2013

Roasted Brussels Sprouts, posted by Melinda

My friends who are into Brussels sprouts say this is really the only way to eat them!

(photo source)
Roasted Brussels Sprouts
  • 1 1/2 lbs Brussels sprouts, ends trimmed off & any yellowed leaves removed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp fresh-ground black pepper
Preheat oven to 400 F. Meanwhile, put trimmed Brussels sprouts, oil, salt, & pepper in large jar or resealable plastic bag and shake them to coat with the oil & s/p. Then pour them from the jar or bag onto a rimmed baking sheet, and place it on center oven rack.

Roast in the preheated oven for 30 to 45 min, shaking pan every 5 to 7 min. for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown when done. Adjust seasoning and serve immediately. Great Thanksgiving dish!  (recipe source--there's also a recipe on the same page for "Saucy Brussels Sprouts"!)


  1. Or, if you're less patient, like me, preheat oven to 500 degrees. Then cook for 8-10 minutes covered and 8-10 uncovered. Anything bigger than an inch, cut it in half, too. (Everything else is the same.) That was the recommendation from America's Test Kitchen, and it worked just fine for us Saturday night.

    1. Thanks, Annie, great advice. Time-savers ALWAYS welcome!