Roasted Brussels Sprouts

When people tell me they hate Brussels sprouts all I can think is, “Oh, you poor sheltered thing.” much the same way I would react to someone telling me they’ve never been out of the country or seen Schindler’s List or witnessed a cat giving birth. Have you never lived?

Just kidding about cats giving birth. No one needs to see that. Or have it happen in a laundry basket in their lap. Trust me on this one.

The reason people hate Brussels sprouts is because all they know of them are the boiled-to-death mushy blobs their moms used to force them to eat before they could have dessert.

My mom can (and will) correct me if I’m wrong, but I have absolutely no recollection of ever getting in parent-against-child battles over vegetable consumption. Until I became a vegetarian, of course, at which point everyone was like, “TOO MANY VEGETABLES, KATIE.” Certainly my brother battled to the death over vegetables because he announced at a very young age that he would never eat anything orange or green (he still doesn’t, I’d venture to guess), but not me. I’m the best one. I suppose I also don’t ever remember being offered a Brussels sprout, though, so perhaps this argument is null. There was this one time my dad offered me $100 to eat a calamari and I was like, “Absolutely not.” If the child-sized version of myself had the adult-sized bills I have these days, I probably would’ve taken him up on it.

Is this post about Brussels sprouts?

SO YES… The solution to your Brussels sprout aversion is to stop boiling them. This is a terrible idea and should be banned in all kitchens across the globe. The best way to prepare Brussels sprouts is to roast them to a golden, crispy char.

5.0 from 1 reviews

Roasted Brussels Sprouts
Prep time: 
Cook time: 
Total time: 

Serves: 1

  • All the Brussels sprouts you can stand, halved
  • Olive oil
  • Salt

  1. Preheat oven to 450 degrees (high heat, better char)
  2. Cut off the stems of the Brussels sprouts and then cut them in half
  3. Drizzle olive oil over a baking sheet and arrange Brussels cut side down
  4. Bake for about 20 minutes or until the bottom side browns
  5. Flip Brussels over and bake 5-8 more minutes
  6. Season with salt and perhaps more olive oil
  7. Shovel into your face whilst standing over the stove

Another popular way to prepare Brussels sprouts is to shave and then saute them. But it’s winter and I can’t even muster the motivation to shave my own legs so if you think I’m shaving Brussels sprouts you’ve got another thing coming.

15 thoughts on “Roasted Brussels Sprouts

  1. I know you’re obviously not a meat-eater, but I have to share that the best Brussels sprouts I’ve ever had were at a restaurant here in Baltimore. They roast them and serve them with bacon. It is like heaven in a dish, I swear.

  2. Roasted brussels sprouts (and broccoli) are freakin’ amazing! Add a little garlic and it’s heaven. I also like to shave and saute them, but I agree; ain’t nobody got time for that.

  3. No, I don’t think I ever, maybe once, served brussel sprouts. I adore them, but your dad does not. So……..he saved you all from “sitting there until you finish your brussel sprouts”. Everytime you post something about brussel sprouts, I crave them. I, may try Hillary’s idea with bacon.

    You ate green beans like candy from an early age, so forcing veggies was never an issue with you! I have always believed that it was because I craved salads for the nine months I carried you. Don’t ask what I craved when I was carrying your brother!!!!

  4. girrrrrl throw those brussels sprouts in a food processor and call it a day – i made a brussels sprouts slaw recently and it was heaven. i also enjoy frying mine up in a cast iron skillet with a little olive oil and salt.

  5. I have been eating brussels sprouts like they were going out of style. I put them on salads, eat them by themselves straight from the bowl, etc. Everything. Here is my “recipe” such as it were:
    - 1 lb brussels sprouts, halved
    - 3 T balsamic vinegar
    - 1 T olive oil
    Put it all in a bowl, toss, roast on a baking sheet at 400 until they are done.

  6. Yum!!! I feel the same about fresh vs. frozen. I like them both, but fresh are just so much better. I roasted some the other day with garlic, oil, dijon, and parm. It was divine.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: