Roasted Brussels Sprouts

November 17, 2015   12 Comments

How many of you out there hate Brussels Sprouts? I bet you are really looking forward to them on your Thanksgiving table.

Roasted Brussels Sprouts

To be honest, I used to hate them too! My family used to boil them and serve these smelly, mushy, ugly blobs onto my plate. yuck.

The problem is that when you boil them they seem to express more of the sulfurous taste associated with the cabbage family. Boiling Brussels Sprouts is a great way to destroy them.

What if you could turn your Brussels Sprouts into candy?

You heard me right! Candy! The sweetness of fresh Brussels Sprouts is best expressed by roasting them in the oven. This technique caramelizes the sugar in the Brussels Sprouts and all of a sudden you have a different food altogether.

Instead of a mushy blob, you have a crunchy side dish that will change your life. Really.

One important tip - do not buy Brussels Sprouts and leave them in your refrigerator for a week. This is an excellent way to ensure that they taste terrible. The fresher the Brussels Sprouts, the sweeter they will taste.

I did try one year to use roast frozen Brussels Sprouts but it did not work. Because they are blanched before they are frozen, they are a bit too wet to become crispy – even when I blasted them with heat. Stick with fresh Brussels Sprouts for this recipe.

You can serve them cold, room temperature or hot. These would make a great party snack with some toothpicks and some mustard dipping sauce on the side.

Some great additions:

  • Sauteed onions and bacon
  • Dried cranberries and pecans
  • Balsamic vinegar drizzle after roasting
  • Grated Parmesan

Also, you can roast a big batch and then toss them into salads or in your lunchbox for the week. Go buy some Brussels Sprouts! They are in season right now.

(P.S. share this post with all your Brussels Sprout hater pals - 161% of your daily value of Vitamin C, 9 % of Iron - they need to change their minds :)

Roasted Brussels Sprouts Recipe

1.6 from 15 reviews

(serves 4)

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1 pound Brussels Sprouts
2 tablespoons extra virgin olive oil
salt and pepper


Heat your oven to 400 F. Cut off end of sprout and remove any loose leaves and then cut in half. Place Brussels sprouts in a rimmed baking sheet and mix with olive oil, salt, and pepper. Mix up with your hands and roast until fork tender - about 30-40 minutes.

Nutrition Facts

One serving is 109 calories, 7.1 g fat, 10.2 g carbohydrates, 3.8 g protein, 4.3 g fiber, 29 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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I make these all the time. Family's favorite veggie. When cutting don't toss the loose leaves. Throw everything in bowl to coat with oil and then toss on baking sheet cut side down. The loose leaves become krispy, tasty, sprout chips. Yum. Also, taste great with a little Frank's Red Hot sauce for some Buffalo brussels sprouts.

I love Brussels Sprouts in general. I get great reviews adding bacon and shallots. For kids I put some cheese over them.

I hated Brussels sprouts as a kid. I always loved cabbage though. It was only last year that I started eating Brussels sprouts and that is because I roasted them in the oven with the olive oil and some garlic powder and salt and pepper.

Now I am a BIG fan of them..

If you only have frozen brussels sprouts, you can cut them in half and saute them in olive oil and garlic cut side down until browned. Be sure to cover the pan. Almost as good as roasted.

Cooking bsprouts this way is like the difference between living in the dorm at college vs renting a place with 3 friends. Night and day.

They ARE candybars when roasted.

I toss with an equal amount (1 TBS each) of dijon mustard and honey once they come out of the oven. Love 'em. Never ate them as a kid; my mom claims that "they didn't have those then." How funny is that?

I'm 67 years old and we had brussel sprouts when I was a kid. Wish Mom would have known to roast them!

What do you do about the horrible smell in the house when roasting brussel sprouts? We have tried roasting them on the grill just so as not to have the house smell up. However, I find the kitchen even smells by the left overs being in the refrigerator. I open the refrigerator, and it smells. Any tips?

I love Brussels sprouts but also hate the smell. I have discovered a Kitchen Candle at The Vermont Country Store,, which is wonderful at eliminating the awful smell!

Going to bring roasted Brussels sprouts for a Thanksgiving side - I love them just plain, but going to add pancetta & onion to try to convert some others (love the honey mustard idea too.) I can't believe I always thought it was Brussel sprouts (no s on the end) until I just wrote this comment!

I tried these again last night. I had very large Brussels sprouts, so I cut them into quarters. I microwaved them in a covered dish for a few minutes to cut down on roasting time. Good with balsamic vinegar, my new favorite condiment. My question is the same as Helene's above--how to prevent that odor from permeating the house? I had the fan on while cooking, then hubby pointed out that this fan does not vent to the outside (as the one in our old house did), so it does not reduce odor. Maybe I will cook them outside on the patio next time, as I sometimes do with fish. Any other ideas? I will check out the candle recommended by Margaret above.

@Joan and Helene - they do stink don't they? I leave my oven fan on when I am cooking them and then hit the house with Febreeze spray. Not that I am endorsing them - but I do find Febreeze eliminates odors - not just masks them. I love the stuff.

I hope that is helpful!

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