Roasted Brussels Sprouts

Roasted Brussels Sprouts
Roasted Brussels Sprouts. Jonathan Cohen/E+/Getty Images
  • Prep Time
    5 min
  • Cook Time
    10 min
  • Total Time
    15 min
  • Yield
    6 servings

The easiest way to cook good Brussels sprouts is simply to roast them in the oven. There are a few tricks to make them come out slightly crispy on the outside, yet cooked through. When roasted properly they are browned and have a mild nutty flavor. (The unpleasant sulphury odor and flavor sometimes associated with Brussels sprouts is caused by overcooking.)

Ideally, select fresh Brussels sprouts that are about 1 to 1½ inches long, in order for them be done at about the same time.


  • 1 pound Brussels sprouts
  • 2 Tablespoons olive oil (or other fat if you prefer - note that at this heat, butter may scorch)
  • Salt and Pepper (Brussels sprouts can take more salt than other vegetables, but this is to taste - you can always add more)


Preheat oven to 450 degrees F.

1. Remove loose or discolored leaves from the outside of the Brussels sprouts, and cut off the brown stem ends. Most of the sprouts should be cut in half lengthwise. If there are any that are longer than 1½ inches, cut those in quarters, if smaller than an inch, leave them whole.

2. Toss the Brussels sprouts in the oil and then with the salt and pepper. (We usually do this right on a baking sheet.) Turn the sprouts so that their flat sides are up.

3. Roast for 5-6 minutes, or until the underside is just starting to brown. Then turn all the sprouts flat side down (You can use tongs for this) and return to the oven.

4. Roast until the flat side is brown, about another 5 minutes. Check one of the larger ones for doneness by piercing with a sharp knife to make sure it slides in easily.

That's it! Taste to see if they need more seasoning, and enjoy.

Nutritional Information: Each of 6 servings has 4 grams effective carbohydrate plus 3 grams fiber (7 grams total carbohydrate), 3 grams protein, 5 grams fat, and approximately 70 calories (probably less, because some of the oil stays on the pan).

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