Roasted Brussels Sprouts

Don’t write off brussels sprouts until you’ve tried them like this. These are so good that I once ate a whole pound of them in one sitting. (I don’t recommend doing this. It will really, ehem…mess you up.)

roasted brussels sprouts

Preheat oven to 400 degrees F.

Trim the ends of the sprouts and remove any weird looking leaves. If you are using frozen sprouts you will need to defrost them before roasting.

Place the brussels sprouts in a 9″ x 13″ pan and drizzle them with olive oil. Season with sea salt and fresh ground black pepper. Stir them around a bit to make sure they are evenly coated.

Roast for 30–45 minutes shaking the pan every 5–10 minutes to ensure even browning. When the sprouts are done they will be dark brown—almost black. They are delicious hot, warm, and even cold out of the refrigerator!

5 comments

  1. Annie

    I actually tried brussels sprouts for the first time this year and love them! It was a recipe similar to this. No idea how brussels sprouts got such a bad wrap.

  2. Kelly

    Holy. Crap. I just made these and they are absolutely amazing. I’m really trying to take your advice and not eat them all. *restrains*

  3. Wit & Whistle Post author

    Kelly – DON’T eat them all at once! Haha! You will regret it! I’m glad you didn’t have to defrost them all the way! That’s good to know.

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