As a child I really loved to eat vegetables. Brussels sprouts, Lima beans, spinach, and other foods that typically repulsed most other children were always a delicious staple in our house. (Though as a child I never enjoyed fish, of any kind, though at the heart, I believe that this might have been an issue of never having well prepared fish). I remember wandering the stalls at our local farmer’s market growing up, and always being mesmerized at the stalks of fresh Brussels sprouts. They seemed so mysterious and magical, caught somewhere between a cabbage and a snap dragon. While today it is rare for me to be able to find fresh Brussels sprouts still on the stalk, they remain one of my favorite vegetables. While I will most often just steam them (out of laziness), and eat them dipped in coarse grain mustard (which I have been doing since I was a child, strangely enough), I do like to make them in a variety of different ways. One of my favorite ways, as taught to me by my good (but imaginary) friend Ina Garten (who lives on TV), is to roast them in the oven until they are crisp on the outside and creamy on the inside. I start by cleaning the Brussels sprouts and removing the tough tip end, and any outer leaves that are less than beautiful. I toss them with a splash of extra virgin olive oil, salt, and freshly ground black pepper (and sometimes a dash of pimentón, just for fun). I then lay them out in a single layer on a sheet pan, and pop them into a preheated 400º oven for about forty five minutes (or until nicely tender), tossing them several times to ensure even browning. Once they come out of the oven I give them an extra sprinkling of coarse sea salt, and (sometimes) a little squeeze of fresh lemon juice. Even people who claim not to like Brussels sprouts enjoy them cooked this way. They are really a revelation. Delicious and good for you! Happy eating everyone!
22 responses to “Roasted Brussels Sprouts”
I love roasted brussels sprouts! Great photos of yours!
The only way I will eat them is roasted! Sooo good!
Having been incredibly sheltered from fresh foods, including Brussels sprouts, when I was growing up I only just discovered my love for them a few years ago. You’re lucky to have shopped at farmers markets as a child. It was Kroger for this kid, although we did buy fresh local sweet corn from a vendor in the parking lot of the mall during summer. Your pics look amazing, as usual!
I can’t get enough Brussels sprouts. In fact, when I cook them, I have to make a double batch because I eat half of them while I’m stirring them in the pan.
I will eat them any way I can get them… my father, on the other hand, will not. But I did get him to try these and he loved it! Roasting them did the trick!
Hello there… Thank you for the add at Food buzz.
Brussels Sprouts have such a bad press and I don’t understand why… If they’re cooked correctly, they’re so delicious. Yours are utterly irresistible… YUM.
I’m gonna continue reading your posts now… 🙂
Have a great one. Michael
Hey Michael! Thanks for stopping by! =)
I cant wait to make this soon. Looks really lovely. Thank you for sharing:)
Great way to enjoy brussels sprouts, I think that even people who don’t like them would enjoy this recipe! Also, beautifully photographed, love the roasted golden brown color of your brussels:-)
I’ve already decided that I would like to try this recipe….the hard part is deciding what photo I like the best! Your pictures make me hungry!
I love brussel sprouts…Great photo!!!
Brussels sprouts are my favorite vegetable, and I like to cook them this way as well. It seems that no matter how I prepare them, I still can’t pull anyone else over to loving them…oh well. This is my first time visiting your blog, I have spent a while checking it out. Amazing food, and your pictures are wonderful. I am sure it all tastes great but it truly all looks great. Everything is so vibrant. I’ll be back for sure.
Thanks Sara! Feel free to drop by any ole time =)
Thanks for visiting!
I don’t like brussels sprouts, but I do like ‘between a cabbage and a snapdragon.’ 🙂
OH MY GOODNESS- this just makes my mouth water. Thank you for sharing.
These look great! I always love broccoli as a kid! I will have to try this way of cooking brussels. Our favorite way to to slice them in half and brown them in a bit of bacon fat! Ok, I know…it kinda defeats the purpose of a veggie but hey…if I can get people to eat brussel sprouts then I have done my job!
lol. No I can get on board with the bacon fat. =)
Ina makes them with pancetta and golden raisins, which has always sounded amazing, but I have yet to try it. Maybe I will now!
Thanks for stopping by!
My most favorite vegetable!! This is also my favorite way to cook them. Yummy. Beautiful photos as well.
Brussel Sprouts are one of my FAVORITE veggies. Love them sauted, roasted or grilled. Your photo is beautiful.
I love roasted brussels sprouts!! We also shred them and saute them. Thus far,they’re little teeny, tiny nobs on the stalks in our garden. I’m hoping for enough for a feast 🙂
Your brussels sprouts look perfect. I never liked them (though they’re my husband’s fave) until I learned to roast them (also from Ina). Last year, I had them fresh out of the ground and roasted w/in an hour and they’re the best brussels sprouts I’ve ever tasted. Out of this world! Those browned bits are the best. 🙂
In my opinion, roasting brussels is the absolute best way to cook them. It brings out a slight sweetness that you just can’t get with any other form of making them.
I never ate brussel sprouts until I roasted them and now my hubby and I LOVE them. The crunchier, the better!