Roasted Brussles Sprouts

I started making these in my first year of marriage.  We lived in a little one-bedroom apartment in Dallas and I was learning about these weird “meal planning” and “actual nutrition” concepts, so I wanted to learn to add some veggies other than steamed broccoli into our lives.  Brussles sprouts were love at first sight.

The funny thing about making them in a little apartment though is that it made the whole place smell like straight-up fart for at LEAST a full day after.

Worth.  It.


  • Brussles sprouts
  • Olive oil
  • Salt and pepper


  1. Line a baking dish with foil because ain’t nobody got time to wash dishes.
  2. Cut your brussles sprouts in half lengthwise and lay them cut-side down on the foil-lined dish.
  3. Pour a generous amount of olive oil all over the brussles sprouts, then season them with a generous amount of salt and pepper (Husband likes to say that brussles sprouts are so good because they are a vehicle for fat and salt.  He’s not totally wrong.)
  4. Stick them in the oven at 400 for about 30 minutes.  I find that these are kind of finickey, so you’ll want to check them occasionally.  Once the top starts getting dark brown (practically black) areas, pick one up and see if the underside is getting toasty.  If it is, they’re done.

So you can make these as written, but if you’re making them as a side for a main dish that requires a lower temperature, go ahead and stick them in with your main dish.  Just allow them a little bit of extra time to finish.

*FUN IDEAS* – My favorite way to have brussles sprouts is just plain with salt and pepper, but sometimes it’s nice to mix things up.  You can season with some garlic too and it’s quite nice, and you can put diced onion in with them for a little bit of dimension.  It’s all fabulous.



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