Roasted Brussels Sprouts Recipe
Updated: Nov 17, 2021
If you’ve been following the blog for a while, you know that I like to keep my recipes simple, getting the most delicious result with the least amount of effort. This usually means few ingredients and simple processes which works when cooking with whole foods. It doesn’t take much to bring out natural and delicious flavors. Keep it basic like the recipe below, or aim for a more sophisticated result by checking out the “Options” listed below the recipe.
Recipe written for local and sustainable grocery delivery, Mother Earth Food.
Roasted Brussel Sprouts
25-35 minutes, servings vary.
Trim the brussels sprouts by cutting off the bottom woody stem (see photo 1 below) and peel off any yellowed or blemished outer leaves.
Cut most of them in half. You want them to be fairly uniform in size so you may need to cut extra large sprouts into quarters, or leave small ones whole (see photo 2 below), Leaves will break off when you halve the sprouts. Do not throw these away. Keeping these leaves in the mix results in a wonderfully crispy and flavorful finish.
Place brussels sprouts into a roasting pan and coat the brussels sprouts well with olive oil. Be generous with the oil so that each sprout is glistening.
Lightly salt the sprouts and give them a good toss.
Optional: If you’d like, you can place the sprouts cut side down for a golden brown color on each face.
Bake in a 425-degree oven for 20 to 35 minutes, until they are tender and golden brown around the edges. I like mine more well done and tend closer to 30-35 minutes.
Serve and enjoy!
Mix some garlic powder into your olive oil before coating the sprouts in step 3.
Add balsamic vinegar, black pepper, or lemon juice when coating the brussels sprouts with olive oil in step 3.
Toss in a handful of pecans when tossing the sprouts in step 4. Or, toss in some pine nuts just before serving.
If using a metal pan, line it with parchment paper. Metal toxicity is associated with neurological diseases like dementia and Alzheimer's. Do not use aluminum.
If using a glass baking dish, keep in mind that the glass takes a bit longer to heat through and you may want to err on the side of a longer cooking time.
Image 1. Remove Woody Stem.
Image 2. Different Sizes. I cut the left sprout into quarters and the right remained whole. I also removed the outer mucky leaves from the larger sprout.