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roasted brussels sprouts

(6 ratings)
Timmons13 avatar
Blue Ribbon Recipe by
Leslie Timmons
@Timmons13
Shamrock, TX

My kids love Brussels sprouts, but I have converted many Brussels haters with the recipe. When roasted, they're salty, nutty, and crisp on the outside. The insides are so soft and tender.

Blue Ribbon Recipe

A simple, no-frills way to prepare Brussels sprouts. Sprinkling with Kosher salt enhances their natural flavor. After roasting, the outside is slightly crisp, and the inside is tender. So good! We recommend cutting the Brussels sprouts in half when roasting; ours cooked in about 30 minutes.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For roasted brussels sprouts

  • 1 1/2 lb
    Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 Tbsp
    olive oil, extra virgin
  • 1 tsp
    Kosher salt
  • 1/2 tsp
    black pepper, freshly ground

How To Make roasted brussels sprouts

Test Kitchen Tips
We ran out of resealable bags right before testing this recipe. So, we used a bowl with a cover instead to coat the Brussels sprouts.
  • Oven preheating to 400 degrees.
    1
    Preheat oven to 400 degrees.
  • Trimmed Brussels sprouts, olive oil, Kosher salt, and black pepper in a bowl.
    2
    Place trimmed Brussels sprouts, olive oil, Kosher salt, and black pepper in a large resealable plastic bag.
  • Lid placed on the bowl to shake Brussels sprouts.
    3
    Shake to coat.
  • Brussels sprouts poured onto a baking sheet.
    4
    Pour onto a baking sheet.
  • Roasting the Brussels sprouts.
    5
    Roast 30-45 minutes, shaking pan at 5-7 minute intervals for even browning. Reduce heat if necessary to prevent burning. Brussels sprouts should be dark brown when done. Serve immediately.
  • 6
    *I have substituted coconut oil for olive oil and it is a wonderful substitution. I have also roasted the Brussels in a pan on the grill while grilling steaks.
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