oven roasted brussel sprouts

wait!  don’t turn away just because you heard the words “brussel sprouts”!

i grew up thinking brussel sprouts were those bitter tiny cabbages that were steamed and slathered in butter, and still tasted gross.

but after our friend, tim, mentioned from the pulpit that they had found a yummy recipe for the dreaded veggie, i thought i’d give it a try.


brussel sprouts

coarse salt

olive oil

i buy my brussel sprouts in a big bag from costco and we cook a little more than half of it at a time for our family of 5.

start by cutting of the little ends of the sprouts, and peeling any off colored outer leaves.  then slice each brussel sprout into thirds.

scoop the slices into a 1 gallon ziplock bag (even the loose leaves that fall off when you’re slicing).  add enough olive oil to coat the veggies, maybe a couple table spoons?

then sprinkle generously with coarse salt

zip the bag and make sure all the sprouts are coated.

spread them out evenly on a baking sheet.  i like to use my silpat mat for the easy cleanup.  spread them in one layer for even cooking.  i like to add a little more salt before putting them into the oven.  bake at 400* for about 10 minutes, then flip them over with a spatula.  they will get nice and browned on the bottom, so flipping them allows both sides to get browned.  cook for another 10-15 minutes until they are nice and brown, but not yet burning.  the crispy pieces are the best!

serve hot!  my kids and i love these and can hardly wait for them to get on our plates.  we tend to eat more off the hot baking sheet than when they actually get to our plates for dinner.

i tried adding garlic to my recipe and i wasn’t crazy about it, but i also heard that adding leeks to the sprouts is yummy!


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  2. 2

    Definitely going to try these. I recently found that by roasting vegetables I actually like them. My entire life I have HATED cooked vegetables but roasting has changed my life! We do cauliflower the same way and it is super yummy! broccoli is good too with lemon zest and a little parmesan added when it comes out of the oven. YUM! Thanks!!

  3. 3

    So funny. I steamed brussel sprouts one time and they were gross.
    Recently, my girlfriend shared the same recipe with me that you just posted and I can’t get enough of them.
    We put pepper on ours also.

  4. 4
    Dawn Kang says:

    I love oven roasted brussel sprouts too! … I also add balsamic vinegar to mine and sometimes really crispy bacon, but always balsamic vinegar:)

  5. 5

    Try doing this with the dreaded cauliflower – it’s just as yummy! Another add on with roasted vegetables is bacon – it just brings it to another level of yumminess! Oh ya, and roasted cubed butternut squash with maple syrup, bacon and chopped sage … my kids can’t get enough!!

  6. 6

    That looks really good. I’ll have to give it a try. Thanks!

  7. 7

    This is how I eat mine as well! Aren’t they delicious!? We do the same thing…nibble from the pan!

  8. 8

    I do this same recipe and it is THE. BEST!!! My son has been eating these since he was 3 years old and just loves it. Hubby grew up with the soggy, steamed brussel sprouts and who wants to eat that. This method has been such a hit with our family, and so healthy, too!!!

  9. 9

    They sounds delicious! I really enjoy brussel sprouts this way but my husband won’t go near them. :(

  10. 10

    We love brussel sprouts at our house too. I usually do them on the stove with the same ingredients and the same results. Try some toasted almonds and a squeeze of lemon juice just before serving. That’s yummy too.

  11. 11

    i love brussel sprouts!!! especially at thanksgiving

  12. 12

    We cook these almost twice a week! Our family loves them too!

  13. 13
    Missy G. says:

    OK, I have to leave a comment because I just pinned a similar recipe 2 days ago. I wasn’t positive on how to spell it, so I went searching the dictionary. It’s actually spelled “brussels sprouts” with the S at the end of brussel. I never knew!! So I just thought that I would pass along this little bit of knowledge to you today. :)

    • 14

      Actually, it’s Brussels sprouts (capitalized and with the S on the end). They are named for the capital city of Brussels, Belgium.

      I pan roasted a pork tenderloin in my cast iron skillet last night with some Brussels sprouts and carrots thrown in for a one dish wonder :) Broccoli is also delicious roasted. It gets a little crispy on the ends and actually reminds me of popcorn!

  14. 16

    Putting them into a zip bag is a great idea. I’m going to try that next time.

  15. 17

    We LoVe eating Brussels this way! We sprinkle a little fresh squeezed lemon juice on ours just before serving. My kids love them.

  16. 18

    i just made some last night i did this but i peeled off about a layer on each side of the really dark leaves and they were MUCH better than when i’ve made them previously it totally redeemed them for me. i used garlic salt and pepper and olive oil. they were great!

  17. 19

    Roasted Brussel Sprouts is one of my favourite side dishes. I’ve converted many a hater into loving these guys. Thanks for sharing this recipe! (And now I really want a silpat!)

  18. 20

    I cook mine the same way but also add a little balsamic vinegar to it. It gives them a little sweetness! My mom made them when I was little with lemon juice and I thought they were too bitter. I love them now!

  19. 21

    Would you believe I don’t know that I’ve ever even tried brussel sprouts! This sounds like something I would like though! Thanks for sharing the recipe!

  20. 22

    Yum!! I love brussels sprouts. Roasted, fried, steamed, in bacon – really any which way :)

  21. 23

    I started making them this way a few months ago – and it’s so delicious! Who knew they could actually taste good? Sometimes we add bacon to ours, and we usually add some cracked pepper too. Yum!

  22. 24

    I almost turned away, these little veggies bring back bad memories or cleaning the plate! haha! HOWEVER, this looks really good!!!

  23. 25

    I’ll try any veggie roasted…I like that crisp-ness. Do you find one oil is better than another? I’ve tried the oil I have, and it doesn’t taste quite right.

    I saw that my class at SNAP is at the same time as yours, so I won’t be able to hear you speak—I’d love to at least have a little chat and snap a pic together !

  24. 26

    We do this but put a little of italian dressing in the bag! Any kind will do – sooo yummy!

  25. 27

    Yea! Thanks for the heads up…can’t wait to try this!!!

  26. 28

    OMGoodness those look so yummy!!

  27. 29

    We mix honey with the olive oil and do the same- SOOOOOO tasty!

  28. 30

    Yes! This is our family favorite! I like mine with a little lemon squirted on top too!

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    Tabitha says:

    OK. I’ve held on to this idea after reading your post…it took that long to get the courage to try. I oversalted them, but it reminded me of kale with a lot less bitterness. Definitely try if you appreciate tastes like kale, greens, asparagus, etc. This is a more delicate flavor. Adding to our veggie rotation as of today. Thanks for the tip. Very yummy.

  30. 32

    Ok, these look great! Trying them tonight but I had frozen Brussels sprouts! Told hubby if we didn’t like them tonight them we would try with fresh ones next time and then decide! So tired of just the usual veggies! Corn, green beans and broccoli and occasionally peas…. Thanks!!!!

  31. 33
    3 Cats Kitchen says:

    Why waste a ziplock bag to toss them in olive oil? Save the planet! Just use a bowl, or better yet. Drizzle with olive oil on the baking pan and toss right there, then sprinkle with salt and pepper. And yes, oven roasting brussels sprouts and cauliflower gives them a nice caramelization and such wonderful flavor that you will never get from steaming or boiling. I like to gently sear my cabbage on the stovetop, or quickly stir-fry, depending on the application.

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