Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Brussels Sprouts Recipe
    Lost? Site Map

    Roasted Brussels Sprouts

    Roasted Brussels Sprouts. Photo by loof

    1/1 Photo of Roasted Brussels Sprouts

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    CHEF GRPA's Note:

    Brussels sprouts - the perfect holiday side dish - are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Preheat oven to 425*F.
    2. 2
      2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
    3. 3
      3. Roast in the preheated oven for 15 to 20 minutes, shaking pan every 4 to 6 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
    4. 4
      My Note: I did do 2 changes: 1- we halved them, so that we wouldn't get "mushy middles", lol. And, I read somewhere that if you remove the "choke" that's at the bottom of the sprout (inside), the brussel sprout will not be bitter. Voila! it worked! These yummmy, salty, nutty, crunchy, carmelized brussel sprouts were SO good. No bitterness what so ever! The super dark carmelized parts of the roasted bsprouts were the best! LUVVVVV this recipe, and will make over and over again!
    5. 5
      This time, The only difference is that I sprinkle a few cloves of minced garlic on top as the sprouts roast, which is delicious--the roasted garlic is sweet and compliments the sprouts without overpowering them. Also, I usually parboil the sprouts first (for 2 minutes). This draws out bitterness, and cuts down on roasting time (25 minutes to nicely blackened).
    6. 6
      Do it just long enough for the outer leaves to turn brown/crispy, about 15 minutes. So easy, so delicious. Sometimes I sprinkle balsamic vinegar on top.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on November 24, 2013

      55

      Easy and great results! I actually quartered the sprouts and sprinkled some apple smoked salt over. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2013

      55

      Great simple way to showcase the tasty Brussels sprout! For me 20 minutes was the perfect cooking time, providing some dark crispy leaves without charring the entire sprout. My sprouts were of varying sizes so some were left whole, some halved and some quartered. Thanks for sharing a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2013

      55

      I made these lovely sprouts for our Thanksgiving dinner. The time and temp were right on the spot. Sadly, I decided to make Roasted Carrots (not Chef GRPA's) at the same time, since the temp and times were pretty much the same. I used only the oil, kosher salt and fresh ground black pepper on both recipes, tossing all on the sheet pan together. At the 20 minute mark, the sprouts were done perfectly (I used steps 1-4), but the carrots weren't even close. I had to use tongs to pick all the sprouts out from amongst the veggies. They were served with our dinner. The carrots remained in the oven another 15 minutes and still were not done. Now I wish I would have doubled the sprouts instead of doing half and half. Thanks for a great way to roast brussels spouts. Definitely making these again. (Made for "New Kids on the Block" tag)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Brussels Sprouts

    Serving Size: 1 (121 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 101.0
     
    Calories from Fat 65
    65%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 411.5 mg
    17%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 3.0 g
    12%
    Sugars 1.9 g
    7%
    Protein 2.9 g
    5%

    Ideas from Food.com

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes