roasted brussels sprouts
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.
prep time
10 Min
cook time
45 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil, extra virgin
- 1 teaspoon Kosher salt
- 1/2 teaspoon 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.
-
Step 1Preheat oven to 400 degrees. -
Step 2Place trimmed Brussels sprouts, olive oil, Kosher salt, and black pepper in a large resealable plastic bag.
-
Step 3Shake to coat.
-
Step 4Pour onto a baking sheet.
-
Step 5Roast 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Keyword:
#vegetables
Keyword:
#brussels sprouts
Collection:
Healthier Fare
Ingredient:
Vegetable
Method:
Bake
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes