Roasted Brussels Sprouts

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Brussel sprouts get a bad rap thanks to their bitter taste, but this winter vegetable can actually have a nutty sweetness when cooked properly! Instead of boiling brussels sprout, season them with your favorite spices and roast or sauté in a little bit of olive oil until tender.  Try this recipe from Ina Garten and you just might find a new favorite food.

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400°F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like french fries), and serve immediately.

USDA Snap-Ed Connection – Brussel Sprouts

Brussels Sprouts

Pan Roasted Brussel Sprouts

Written By

Carol Pitts, N.C. Cooperative ExtensionCarol PittsEFNEP Educator, Extension Program Assistant Call Carol E-mail Carol N.C. Cooperative Extension, Macon County Center
Updated on Dec 30, 2020
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