I love brussels sprouts. Why this great little vegetable has gotten such a bad rap is beyond me. Of course, as a fan I often want to try new recipes using the sprout…but I always come back to this easy preparation.
This is more of a technique, than a recipe.
Perfect Roasted Brussels Sprouts
- Brussels Sprouts (cleaned, towel dried, and sliced in half)
- Good Olive Oil
- Salt and Pepper
Before Roasting
Pre-heat oven to 425 degrees. Line a baking sheet with foil. Brush foil with olive oil and lightly cover with salt and pepper. Place sprouts cut side down onto sheet. Brush top of sprouts with more oil and lightly sprinkle with more salt and pepper.
Roast these for about 15 minutes. The edges of the top leaves will be starting to brown.
These were particular large and beautiful brussels sprouts and took a little longer than normal– 18 minutes on the dot.
After Roasting
Here’s a shot of the finished product. I turned one over to show the comparison. The cut side will be perfectly caramelized.
Keep in mind that these will brown up a bit more while sitting in the pan, so if you aren’t plating them all right away, you may want to transfer to another dish.
These are great topped with some finely grated parmesan for an extra treat!
city food. country kitchen. 
I always prepare brussel sprouts on the stovetop, I plan on using your recipe the next time. Thanks for the suggestion.
I hope you enjoy them!
I love the way you cook brussel sprouts! Bruce and Chris loved them too. The only thing we did a little differently was toss them in some vinaigrette.. but the method of roasting them is great!!
Anna, I was put in charge of brussel sprouts for Christmas and Kay sent me this link – who knew you had this going!? The website looks great, lots of neat ideas, I look forwarding to reading more. Merry Christmas to you and your family and congrats on your award winning cookied, by the way!