This was originally posted on October 22, 2012 on Cooking for Seven. I enjoyed these Oven Roasted Brussles Sprouts so much last fall, and I’m excited to roast up another batch.
Perhaps I have been spared a bit of the usual hatred for Brussels Sprouts by the simple fact that my mom didn’t cook them much when we were kids. Of course I’d heard so many bad things about this leafy green that I somehow had it in my mind that they were gross and to be avoided.
Then I saw beautiful pictures of roasted Brussels Sprouts floating around the web. They didn’t looks so bad. In fact, they looked pretty good, delicious even.
So I purchased a small bag from our local health-food store and roasted them up. They. Were. So. Good. It is my firm belief that roasting will transform nearly any vegetable into something scrumptious (perhaps with the exception of beets).
These little veggies pack a pretty good nutritional punch as well. Just one cup provides over 100% of your daily intake of vitamins K and C. Perfect for a pregnant me.
If you are an avid Brussels Sprouts hater and have never tried roasting them, may I suggest purchasing a small bag and giving it a try. There’s not much to lose, and you may find that you love (or at least don’t hate) them.
Also, you can use this same method to roast up cauliflower for Roasted Cauliflower Soup. Yum!
Oven Roasted Brussels Sprouts
- Brussels sprouts
- olive oil
- salt & pepper to taste
- good-quality butter for serving optional (my favorite brand)
1) Preheat oven to 400 degrees F (205° C). Wash the Brussels sprouts and remove the outer layer of leaves and any that are yellow or ugly-looking. Cut off the brown stubs and slice in half.
2) Arrange the sprouts on a rimmed baking sheet or shallow roasting pan, cut side up. Drizzle with good olive oil and sprinkle with salt and fresh-ground pepper.
3) Roast in preheated oven for 15 minutes, flip the sprouts over and cook for an additional 10 minutes, or until the sprouts are tender and the outsides are nicely colored.
4) Serve with extra salt and pepper and (my favorite) good-quality butter. Enjoy!
This is a method, not a recipe with specific ingredient amounts. Tailor it to your own tastes!
Tuesday 18th of November 2014
I've seen a lot of roasted brussel sprouts in the Internet but I've really never tried making them. Looks delicious and will give it a try.
Friday 30th of May 2014
I like roasted dishes most. But I always prefer vegetables. for the takeaway menus I want to select this. I want to see more like this.
Friday 18th of April 2014
It's been called nasty, detestable, obnoxious, sad, sour and soggy. But the Brussel Sprout is a "trending" vegetable. Easter is a perfect opportunity to incorporate this new food status symbol into your life! https://www.youtube.com/watch?v=A9boMXRpALM
Wednesday 26th of February 2014
Made these last night with a chestnut puree sauce (added some butter and heavy cream plus a dash of Sri Racha chilli.) Basted the sprouts on a baking sheet and broiled in the oven.
Tuesday 17th of September 2013
Those look amazing! I love brussel sprouts, can't wait to try.