I love, love, love, love Brussels Sprouts and this is my favorite way to eat them. They are great when they are dressed up with bacon and nuts, but honestly, like so many things simpler can be better.
The key with this recipe is high heat. The Brussels sprouts should be just a little crispy and browned when they are done. I swear with a little bit of extra salt they taste like fries. Similar to kale chips, these roasted Brussels Sprouts rarely make it off the pan and to the plate. I have learned to make double.
Simple Roasted Brussels Sprouts
(serves 2)
Preheat oven to 400F. Wash and trim and outer leaves off of the Brussels. Trim ends and cut in half, cut any really large ones into quarters. Toss with olive oil and salt and pepper. Use about 1 tablespoon of olive oil for 2 servings of brussels. Really get in there with your hands and coat well. Turn Brussels sprouts so they are all cut side down. Roast for 10 minutes and check, if they are browned on the bottom flip and roast for another 5 minutes, if not check every 2 minutes. Serve immediately with more salt and pepper.
{ 7 comments… read them below or add one }
I am making these for our Thanksgiving dinner!
Great! Let me know if people like them! And they are best right away.
thanks for the recipe
They look great 
I have only recently become a fan and a very happy convert to brussel sprouts. This simple preparation is perfect!
I been cooking them like this for a couple years and they are g-g-great. I've modified it by using a variety of spices along with salt.
The smaller the b-sprout, the better. I really like the nickle-sized sprouts. You gotta cut the larger ones in half or even quarters.
I have also used frozen sprouts. Be sure to let them defrost completely before you use them. Otherwise they mush out.
I have never actually seen frozen Brussels Sprouts for sale, maybe this is an American thing? regardless thanks for the tip!
I’m going to try these this week. We just bought a bag of fresh and I can’t wait to see how it turns out.