Roasted Brussels Sprouts

"Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by Celestine M. photo by Celestine M.
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by ColoradoCooking photo by ColoradoCooking
Ready In:




  • Preheat oven to 400 degrees F.
  • Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
  • Toss all ingredients and place in a single layer on a baking dish.
  • Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
  • Serve hot or cold.

Questions & Replies

  1. Can substituted chopped garlic be added Initially, rather than during the last few minutes of roasting?


  1. Since September been in the process of eating more veggies. I would eat Brussel Sprouts from time to time,but never made an effort to eat them.<br/>I pulled a small package out of the freezer and decided to check out recipes here. The items needed are things always on hand and the reviews were great.<br/>I fixed this for dinner.<br/>OMG they are so yummy! I chopped some garlic and placed it half way during the cooking.<br/>I love the taste with the slight burn on the end taste! This will go into my veggie rotation!
  2. Did half olive oil, half butter. Added a squeeze of fresh lemon juice and used fresh garlic
  3. This is our new go-to veggie recipe. Simple ingredients, wonderful flavor. My husband "doesn't like brussel sprouts".......make that, "didn't love brussel sprouts". He loves this recipe. Thanks for posting!
  4. This is the best Brussels Sprouts recipe! Guests think you slaved over them. We have them often as they are so delicious and easy. I make life easier by using Aluminum foil on the baking sheet. No mess to clean up!
  5. So incredibly delicious. I love the loose leaves that get really dark and crispy. I like to roast cut side down so the cut size gets nice and brown.


  1. Turned up the oven to 500 for a few minutes at the end to get them nice and charred, then added a drizzle of balsamic right out of the oven. Perfection!
  2. I added a 1/2 teaspoon of lemon juice over the Brussels sprouts and sprinkled a pinch of crushed red peppers. Final tweak..., I used minched garlic instead of garlic salt. Simply scrumptious????
  3. This was so easy and tasted great. I used Thyme instead of sage and it tasted awesome!
  4. And so DELICIOUS! This is the only way my significant other will eat them! He would eat the entire tray if I don't put them away!! Hahaha lol
  5. Superb! Loved these little sprouts! I cheated and used 2lbs of frozen sprouts, partially thawed, and they worked great. I also added some cloves of garlic instead of garlic powder, as I love garlic in pretty much everything. Thanks for the recipe!


Read my gluten-free blog <a href="">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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