Ribs, Candy and Cake!

Roasted Brussels Sprouts

by laine on February 20, 2012

My friend Trina says Brussels sprouts smell like an old man’s armpit and taste even worse, but these sweet and salty, crispy lil’cabbages say otherwise. These are like a treat for me. I even like them cold straight out of the fridge.


  • 1 1/2 pounds Brussels sprouts, ends and leaves trimmed, halved
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste


Preheat oven to 400° F. Mix the Brussels sprouts in a bowl with the olive oil, a generous pinch of salt and a few “grinds” of pepper. Pour them on a sheet pan and roast for 35 to 45 minutes, stirring them around every 15-20 min or so until brown and crisp on the outside and fork tender on the inside. You can leave them in longer if you prefer them very browned. Sprinkle with more kosher salt and serve immediately. Seems salty, but they’re tastier this way.


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