Oven Roasted Brussels Sprouts

Submitted by BaconTastesGood

"An amazingly simple recipe for brussels sprouts -- for people that don't like brussels sprouts!"

 

• Ready In: 55mins
• Ingredients: 3
• Serves: 6

ingredients

• 1 lb frozen Brussels sprouts
• 1⁄4 - 1⁄2 cup olive oil
• 1 -3 teaspoon kosher salt or 1 -3 teaspoon coarse sea salt

directions

1. Take frozen brussels sprouts and place in a large bowl. Pour olive oil and kosher salt over sprouts and mix well.
2. Place sprouts, evenly spaced and not stacked, on a baking sheet and place in a 400 degree oven for 40-45 minutes. Pull them out before they turn black but you definitely want them to be brown and crispy on the edges.
3. NOTE: You can use fresh Brussels sprouts if you prefer, but I recommend halving them since they're often larger than frozen ones.
4. Of course, adjust the salt and olive oil to taste.

Reviews

[rush_0]

Very Good. I simply sprayed mine with olive oil cooking spray and added a bit of sea salt. They came out perfect.

 

[debbiemcelroy]

3 TB would be waaay too much salt. I used just under 1TB so I am wondering if 3 tsp was meant instead? Also used about 1/4 cup of oil.

 

[*Parsley*]

I love roasted veggies. These are simple yet wonderful. I had 1.5 lbs of brussels but I could not bring myself to use 1/2 cup of olive oil on these precious little sprouts, so I only used 1/4 cup. I also added garlic. They browned just right. Mmmmmm! Thanx for sharing!

 

[Bernadette C.]

Thank you All for hints Mine came out Lovely. Used less salt too, as my usual practice. And everyone ate them, not just Me lol.

 

[Muffin Goddess]

How wild, these tasted kind of popcorn-esque to me! I cooked them for the full 45 minutes, and they started to smell a bit burnt to me towards the end of cooking, but they were just fine once they were done. I had way too many sprouts (I mistakenly bought two bags instead of one), so I just tossed them all in. I knew that doubling the recipe outright would be too much oil and salt, but I did increase the oil to 3/4 cup, and I added 1 more teaspoon of salt. In hindsight, I probably should have not increased the oil and salt at all, even though I doubled the sprouts, but that was my own fault. They still tasted great with the added salt and oil, I just think that the extra wasn't necessary. I love roasted vegetables of all sorts, and this was no exception. We'll definitely be having these again, thanks for posting!