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:
Lisa Orr Bone says
I actually DO eat these every day! Along with roasted cauliflower done the same way. I kick up the heat by sprinkling on some red pepper flakes
Jennifer Bruce says
I´m going to have to try this. They look wonderful!
Michele Salembier says
I do a variation of the above – slice or shave them, add minced garlic, put in a pile on the tray and cover with a couple of slices of bacon. When the sprouts are done, crisp up the bacon, chop it & mix together. My family loves them this way!
Margo Chenoweth says
Can’t wait to try them! Thanks!
Hi Rachel! Thanks so much for sharing your roasted brussels sprouts recipe last week on our Get Inspired linky! I wanted to let you know that it’s one of our featured favorites this week. Hope to see you link up again! 🙂
I tried your recipe and its delicious ! thanks so much 🙂 never imaged I will eat Brussels in my life .
Like you I hated Brussels Sprouts. Then, my husband had his caregiver make some under his instructions. Even though they were very small, he had her cut them in half. They then sautéed them for quite a long time until they began to caramelize, seasoned with salt & pepper and I LOVE them. I could eat the whole skillet.
Roasting sounds good, too. But here in Arizona I steer away from using the oven once the temp is steadily around 85 degrees.
Deborah Hargis says
We love Brussels Sprouts and have them often! We usually steam them whole till about 2/3 done, then slice in half, butter, salt and pepper, place them on a cookie sheet, place in a 375 oven for about 10 mins, or till browning. The browning brings out the sweetness, but be careful to not overcook.
Dena Ciepley says
I wash and cut mine in half. I put them in a large ziplock Baggie. I put olive oil, honey and sometimes either sriracha or chili garlic sauce. I put them on a cookue sheet with foil at 400 for. 25ish min. Yum!!! The honey helps carmalize and makes the Brussel sprouts crispy.
I do similar but with a splash if lemon juice and Parmesan cheese and no pepper.. I use a garlic sea salt grider as my salt too… Wonderful! Sometimes I add bacon bits and/or Worshire sauce… Do the same with cabbage… Kids even eat it!
Omg sounds so good!
They are also good with hot pepper flakes on them
I cut mine in half then drizzle with oil and season with 1 tsp salt, 2 tbsp sugar, and a little fresh cracked black pepper.
Pauline Matthews says
Hi, I do the same but add chopped oinion.
Steamed brussel sprouts with garlic and lemon
I cut the sprouts in half, steam them until just tender. Put some butter and olive oil in a pan, lightly fry 1 clove crushed garlic and add sprouts. When tender just before serving sprinkle with some lemon juice. Delicious!
I cut in half, toss with olive oil, sprinkle on some brown sugar,dotnwith butter, put on old cookie sheet or roasting pan and throw that on the grill…tatally yummy!
Jen Van Eerden Schmidt says
I admit, I dont´ like them but havent´ tried this. 🙂
Penelope Pudaduch says
We didn´t believe that roasting made such a difference until we roastedours with olive oil and a little parmesan cheese…. DELICIOUS! OMGosh!
Sounds yummy trying it tonight!!!!!!!
I typically steam them first till they get soft then I pan fry them in butter with sea salt and ground garlic pepper till chrisp…….my 7 and 9 year old love them!
I roast mine as well and then broil for about a minute or two to get a nice crisp. I sautée shallots, garlic, diced anchovies (or anchovy paste), red pepper, salt and black pepper and of course olive oil. Toss the quartered spouts in the sauce and throw them in the oven. I make extra sauce to use throughout the week it’s pretty tasty on cauliflower which I roast as well. Enjoy!
I admit that I never ate them either until I started roasted them. I coat them in olive oil, add sea salt and cut up three slices of bacon with kitchen shears. The tiny pieces of bacon will crisp up nicely in the oven. I made these for my boyfriend (who said he didn’t like brussels sprouts) last week and he went back for seconds!
Hope Smith says
I almost always roast brussel sprouts…I put a little bacon bacon grease on the pan then the brussel sprouts. I sprinkle a little bit of Italian dressing seasoning mix and some salt and pepper. Roast them the same temp and time as this recipe but, in the last 5 minutes I sprinkle parmesan cheese on top. Delicious!
I roast as above but then drizzle with some good balsamic vinegar the second I pull them from the oven. Yum.
I omit the paprika and just roast them with salt and pepper, and of course the olive oil. But when I take them out of the oven I drizzle good quality basalmic vinegar over them. Yum!
I’ve actually only ever made them like this, they’re really good on top of raw sliced, salted tomatoes. If you like tomatoes.
Amanda Powell says
I have made brussel sprouts with bacon and lemon. This changed my whole attitude about brussel sprouts. You want to cut off the ends and leave them whole. I steamed them for a few minutes in hot water. Then take slices of lemon and a few strips of cooked bacon, along with the steamed brussel sprouts and put them in aluminum foil in the oven. I don’t quite recall the temperature for the oven but you just want to leave the aluminum bowl in there for about 20 to 30 minutes. Very simple and very tasty. My tip would be to use a whole bag of brussel sprouts, a whole lemon cut in slices, and maybe half a pound of bacon and break it up before putting it over the brussel sprouts. The aluminum foil bowl you want to make sure you close it but not too tight on the top just enough so its covered.
I love brussels sprouts, but I find that when roasting they seem to burn outside before they are soft inside. I just learned to slice in half, blanch them for 3 minutes, then before roasting them at 425 for 15ish minutes, let ’em dry out for a few minutes so they wont steam. I kind of patted them off with a paper towel. They came out so perfect. Crispy outside, but soft inside. I’ve got a bag in the fridge that’s waiting for this attention.
If you cover with foil for 20 minutes or until soft and then remove the foil for the last 10 minutes to brown, same result.
A stick of butter with powdered chicken boullion (about 2 tablespoons) sautéed with a bag of Brussels sprouts cut in half.
I had the same dilemma. …hated those little cabbages. I actually grill them. About once a week I take brussels, asparagus, sw potatoes, carrots, onions, garlic, radishes, cauliflower (etc)…put a little olive oil and seasonings on…..and grill in a basket .
I also add some balsamic vinegar to this recipe and it tastes yummy