Roasted Brussels Sprouts

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Brussels Sprouts are so DELICIOUS!  I am honestly obsessed with the veggie, but only when it is oven-roasted.  Not a huge fan when they are boiled or steamed – too mushy.  Here’s a recipe that will turn any B Sprout hater into a fellow lover.

I often enjoy eating these with my fingers out of a bowl like you would popcorn!  Great healthy snack for TV night!  I also love dipping them in Dijon mustard.  YUM.

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Roasted Brussels Sprouts

Cook Time18 minutes
Total Time18 minutes


  • 1 lb brussel sprouts
  • 2 tbsp olive oil
  • salt and pepper to taste


  • Preheat oven to 450 degrees.
  • Wash the Brussels Sprouts with cold water. Drain & pat dry. Trim the ends (just enough to expose a fresh white bottom) & slice each Brussels Sprout in half lengthwise.
  • In a large bowl, toss halved sprouts with 2 tablespoons of olive oil. Season liberally with salt & pepper. Arrange on a foil-lined baking sheet.
  • Roast on top rack of oven for approximately 18 minutes, until they develop a slight char. When properly roasted, Brussels Sprouts will be a bright green color with a slight brown char.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes, Snacks
Cuisine: Gluten-Free, Kid-Friendly, Vegetarian
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About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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