I have tried many recipes to try and enjoy this healthy vegetable. I never found a way I liked them, till I was too polite to tell my hostess that I didn't like Brussel sprouts and took a portion of what was offered. I had to ask my friend how they had fixed them because it was the first time I enjoyed them. Her husband said, roasted in the oven with a little olive oil salt and pepper. I could not believe how easy it was, or how tasty.
I use this same method with other vegetables like sweet potato and butternut squash as well.

Upgrade Tools Needed

  • Cookie Sheet or shallow baking pan​

Ingredients

  • Brussel Sprouts, about 12 oz.
  • Olive Oil
  • Salt,
  • Pepper

Directions

  1. Preheat oven to 400 degrees F.
  2. If your Brussel sprouts come not he stock, like mine, then break off enough heads for around 12 oz by weight.
  3. Cut the sprouts in half. If you have very large sprout, go ahead and quarter them.
  4. Add the sprouts to a baking sheet and drizzle with olive oil.
    Tip - cover your baking sheet with aluminum foil for fast clean up.
  5. Toss to coat all the sprout with the oil.
    Tip - I use food service gloves so that I don't get the oil all over my hand and my kitchen
  6. Sprinkle with salt and pepper, and reties to coat.
  7. Spread out on the sheet pan in a single layer
  8. Roast in the oven for about 15 minutes. Check them at the 10 minute mark to make sure none are burning. You want them to brown some, but you can flip over or remove any that are cooking faster than the others.
  9. Serve immediately after taking from the oven while they are nice and warm.
Customize to your tastes:
  • This is a great addition to any meal, so try it with your favorite protein. I've had it with my Easy Pork Chops, and roast chicken.
  • If you don't like Brussel sprouts, try this with other vegetables. I like butter nut squash, carrots, broccoli, and Japanese sweet potatoes done this way to name a few.

Packaging the Leftovers, and Reheating

  • As this is mostly a side dish, I package this up in whatever meal I made it to go with. I recently did this with my Easy Pork Chop recipe. I had roasted Japanese sweet potatoes as well as the Brussel sprouts, and so I dished 1 chop and half of the sprouts and potatoes onto my plate and put the other half in a long rectangular container. I had a great lunch at work later in the week, although my coworkers did not enjoy the smell of reheated brussel sprouts. They still tasted great, but definitely had more of the sulfur smell on reheat than on the first cooking.
  • Reheat a minute at a time so you don't over cook them. I found that around 3 minutes worked to heat the sprouts, as well as the other lunch items in the container without anything getting mushy.
  • I am not sure I would trust the cooked sprouts to come out the freezer with a good texture, so I have not attempted to freeze them after cooking them up.
​last updated 11/9/2020
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