Roasted Brussels Sprouts

Next up in our Thanksgiving series….roasted brussels sprouts! “What?” you ask…”aren’t those the little green cabbage-shaped balls I used to hide under the table when I was a kid? You want me to put them on the table during the best meal of the YEAR?” Well, yes. Yes I do.

Brussels sprouts are packed with nutrients; just six of them contain 90 percent of the daily recommended intake of Vitamin C for an adult (and you thought you had to drink orange juice for that!). You know me, though, and healthfulness is not reason enough to get these onto your plate. They have to be delicious, too…and these are. Roasting them as I suggest here changes their texture, and the outer leaves that fall off become crispy as they cook in the olive oil on the baking sheet. Add plenty of salt and pepper and give these little gems a second chance.

For a pretty addition, try adding some halved baby carrots in with the sprouts. They cook in about the same time and look beautiful in a dish.


Roasted Brussels Sprouts


Serves 6



1 1/2 pounds Brussels sprouts

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper




1. Preheat oven to 400 degrees.

2. Trim the ends off the Brussels sprouts and discard any yellow outer leaves. Cut in half lengthwise. (This can be done in advance.)

3. Place Brussels sprouts in a medium bowl and toss with the olive oil, salt, and pepper.

4. Dump onto a large rimmed baking sheet. Bake, shaking pan occasionally,  for 30-40 minutes, until outsides are crispy golden brown and the inside is tender.

5. If desired, sprinkle with additional kosher salt and pepper . (You can even drizzle a little white wine vinegar and honey over them!)

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