Basic roasted or sauted Brussel sprouts

Darci Juris


Did you know that Brussels sprouts contain excellent levels of vitamin C and vitamin K, with moderate amounts of B vitamins, such as folic acid and vitamin B6, and also contain potential anticancer properties? That’s right….so dig in! Believe it not, I consume these lovely green balls of goodness at least once a week. The best way to cook Brussels, in my opinion, is by sautéing, or roasting….the latter being what I do most now, because it's easier.


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4 servings
15 Min
30 Min


  • 1-2 lb
    fresh brussel sprouts
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    salt and pepper

  • 1/2 c
    cooked bacon, chopped
  • 1/2 c
    cooked pancetta, chopped

How to Make Basic roasted or sauted Brussel sprouts


  1. First, once your Brussels are clean, begin by cutting the stalk/stem off.
    The stalk can be tough and is not enjoyable to consume.
  2. Once you have cut the stalk off, slice them in half and add them to a large bowl.
  3. Add olive oil, salt, and pepper to the Brussel sprouts and toss to coat.
  4. If SAUTEING, heat pan over medium-high heat. Add sprouts and begin to cook, tossing every couple minutes, until leaves start to char slightly, and sprouts become a little tender.
  5. If ROASTING, preheat oven to 400 degrees F, place in 9x13 casserole dish, place in oven, and roast for approximately 20-30 minutes, tossing sprouts every 5 minutes, until slightly charred and sprouts are tender.
  6. Remove from heat, and serve.
  7. Optional: add the bacon or the pancetta, toss to combine and serve.
    Crazy idea....if you like sweet and salt together, I dare you to add one of the meats and drizzle maple syrup on top before serving.

Printable Recipe Card

About Basic roasted or sauted Brussel sprouts

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Dutch
Dietary Needs: Low Fat Dairy Free Low Carb
Other Tag: Healthy

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