Pop In Your Mouth Roasted Brussels Sprouts

Thursday, November 15, 2018

I love veggies and would eat any type. I usually always prepare brussels sprouts steamed then drizzled with a little melted butter. I thought they were alright.  

Then I decided to roast them. OMG! I just cannot believe how delicious and easy it is to roast brussels sprouts! In about half an hour, I am rewarded with hot, sweet veggies that are crispy like chips on the outside and tender on the inside. 

I have been told that burnt brussels sprouts are the best! Try them yourself. It is not a myth. Burnt is the way to go!

This is such a forgiving recipe that I did not include measurements. Everything is to taste. It is best to start with little salt as you can add more later.  After discovering this, I am now seeing Brussels Sprouts in a new light. This is a perfect side dish for Thanksgiving which is days away! Yikes!



  • Brussels Sprouts
  • Kosher Salt
  • Freshly ground pepper
  • Extra Virgin Olive Oil


  • Preheat oven to 375 degrees F.
  • Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. 
  • Mix them in a bowl with the olive oil, salt, and pepper.
  • Transfer them to a sheet pan and roast for 25 to 35 minutes, until crisp outside and tender inside. 
  • Shake the pan from time to time to brown the Brussels Sprouts evenly. 
  • Serve hot like crispy chips or salty fries.
  • Also delicious cold out of the fridge the next day! 





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