Oven Roasted Brussels Sprouts

"An amazingly simple recipe for brussels sprouts -- for people that don't like brussels sprouts!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by buzzy1017 photo by buzzy1017
photo by *Parsley* photo by *Parsley*
Ready In:
55mins
Ingredients:
3
Serves:
6
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ingredients

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directions

  • Take frozen brussels sprouts and place in a large bowl. Pour olive oil and kosher salt over sprouts and mix well.
  • 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.
  • NOTE: You can use fresh Brussels sprouts if you prefer, but I recommend halving them since they're often larger than frozen ones.
  • Of course, adjust the salt and olive oil to taste.

Questions & Replies

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  1. halfpint0824
    Can you use frozen Brussels sprouts to make baked Brussels sprouts and bacon
     
  2. Patti L.
    should I cover the baking sheet for the baked brussel sprouts?
     
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Reviews

  1. rush_0
    Very Good. I simply sprayed mine with olive oil cooking spray and added a bit of sea salt. They came out perfect.
     
  2. 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.
     
  3. *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!
     
  4. 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.
     
  5. 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!
     
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