I have never been a fan of brussels sprouts. My mom made them every so often growing up and I would obligingly eat them, but I always tried to follow them quickly with something that tasted good.
I actually don’t think I have *ever* (until recently) made brussels sprouts in my almost 14 years of marriage. Not that I wouldn’t eat them at someone else’s house if they made them, but I would never choose brussels sprouts on my own.
My mom made us some roasted brussels sprouts when we were at her house recently and they didn’t taste anything like the brussels sprouts that I had growing up!
These were actually good. Really good. And addictive too. In fact, now that I’m writing about it I might just head over to Trader Joe’s later this evening to grab another bag of brussels sprouts so that I can make this again!
You can either make these roasted brussels sprouts whole, or you can cut them them in half before you roast them. Keeping them whole allows the outside to get crispy while the inside stays soft. If you cut them in half (like I did for the picture above) then you get more of that crispiness.
You can also try them with different spices and oils if you would like. I’ve also thought about adding bacon to them in the future.
Oh, and I love the roasted brussels sprouts with the ends on, but you can also chop off the ends if you feel like they taste bitter.
Roasted Brussels Sprouts
- Fresh whole brussels sprouts (or cut in half)
- Olive Oil
- Paprika (optional)
1. Preheat your oven to 400 degrees.
2. Put the fresh brussels sprouts in a bowl and drizzle the olive oil on the brussels sprouts (enough to make the salt and pepper stick). Distribute the olive oil over all of the brussels sprouts. Sprinkle with salt, pepper, and paprika.
3. Place the brussels sprouts on a baking sheet/cookie sheet and make sure that none of them are touching each other. You also might want to line your pan with aluminum foil.
4. You can also put the leaves that have fallen off on the pan, but they will be crispy well before the rest of the brussels sprouts are ready.
5. Bake for 25-40 minutes until the outside is crispy and the inside is cooked through.
I’d love to hear how you make Brussels Sprouts! If you have a recipe that you love, please feel free to share it in the comments below. I think I might be brave enough now to try some Brussels Sprouts variations.
More healthy recipes to try: