Simply Roasted Brussels Sprouts

Sorry I’ve been MIA this week. I’ve been feeling a bit overwhelmed and simply sticking with tried and true family meals. No time to experiment which actually gave me the idea to post a simple recipe. I hope it inspires you to remember some of those not to popular vegetables like Brussels Sprouts. :)

Simply Roasted Brussels SproutsSurprisingly BOTH husband and child ate this with NO complaints!

I mean, I had to coax the little guy a bit but I didn’t get any “I don’t like these” or “Those are Yucky“‘s.

As for the husband… he’s come a loooong way from his ‘I only eat broccoli and corn‘ days. :)

Here’s how I make Simply Roasted Brussels Sprouts for my family…

  • 1 lb Brussels Sprouts
  • 1 tbsp olive oil (14g)
  • 1/2 tsp Kosher Salt

Preheat the oven to 425 degrees

Clean and half the Brussels sprouts by rinsing them first.

Simply Roasted Brussels Sprouts - step 1

Cut a bit of the base off.

Simply Roasted Brussels Sprouts - step 2

Some leaves may fall off. That’s ok.

Simply Roasted Brussels Sprouts - step 3

Cut the sprout in half from the base.

Simply Roasted Brussels Sprouts - step 4


Simply Roasted Brussels Sprouts - step 5

Place all halves in a bowl.

Simply Roasted Brussels Sprouts - step 6

Measure of the tbsp of olive and and the 1/2 tsp of salt. Toss in the bowl to cover all sprouts with oil and salt.

Pour onto a cookie sheet covered with aluminum foil.

Roast for 20 minutes shaking and tossing about half way through.

I don’t why but making and posting these put a smile on my face tonight. :)

Approx Nutritional Information per serving
Servings Amt per Serving
4 1/4 of the recipe 4oz
Calories Fat Fiber WWPs
80 4g 4g old: 1 new: 2
Sugar Sat Fat Carbs Protein
2g 1g 10g 4g
Posted in: 1 WWP, 2 WWPP, Dinner Ideas, Food Photos, Side Dish Ideas, Toddler Approved, Vegetarian Ideas
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23 Comments and 0 Replies

  1. Christie

    I was surprised how much my husband liked Brussels sprouts after I made him try them :) I think this is the best way to cook them. If I have some, I like to sprinkle just a touch of Parmesan cheese on them when they’re done.

  2. Gail

    I did the same thing this week with big, organic radishes. They came out amazingly, surprisingly good. The harsh raw radish taste disappears. I can’t really explain what they end up tasting like but they were good and looked like roasted red potatoes, only without all the calories.

  3. Mo

    Ah, you’re lucky! You have a family of “non-tasters”. My parents HATE Brussels Sprouts so I only discovered my love for them at the beginning of this year, and they can’t stand it when I cook them. They claim it makes the house stink.:P
    I’ve yet to try roasting them though. Steaming them has gotten pleasant results so I never thought to try another way.

  4. Emily Fowler

    Yum- will have to try this (I usually start them by steaming in the microwave, then finish them by sauteing them in a pan with some crushed garlic). I’m the only one in my family who likes Brussels sprouts so far, but we have a “2 bite” rule (must take 2 bites of any food offered, in case your tastes have changed) which has often led to DS liking things he used to eschew.

  5. Marla

    I just made some last week. I’ve been trying to be south beach friendly with my meals. I think halving them made a huge difference in the taste. The only difference was is that I added some crushed red pepper flakes for a little touch of spice.
    Curious… could you do this with frozen sprouts that have been defrosted?? Has anyone tried that before?

  6. Christie

    @Marla – I haven’t tried the roasting from Brussels sprouts but I have tried it with broccoli and cauliflower. It worked well. I just put the frozen veggies on a cookie sheet and roasted in the oven until they were done.

  7. roni

    Marla – I haven’t. I normally just nuke my frozen veggies. It would probably work you’d just get a softer finished product. If you try it with Brussels sprouts let us know!

  8. Tania Engels

    I just bought brussels sprouts at the store this weekend! I think I’ll have to try these tonight. The boyfriend doesn’t love brussels sprouts, but he’ll eat them. Maybe cooking them this way will convert him into actually wanting to eat them. I usually would just steam them and eat them plain, but a little olive oil and salt and baking them might make them more enjoyable for him.

  9. Marla

    I did try this with frozen sprouts and it was much softer. I cut them in half while they were still partially frozen. The fresh ones were a bigger hit with the family because of their crispiness. It may have been better if I’d have roasted them longer. The taste was the same to me.

  10. MG

    our mothers gave brussell sprouts a bad rap for years by boiling them – Gross! I hated them as a kid! Now I have been roasting mine as well for a few years now and LOVE them, my husband and kids love them!

  11. Beata A.

    Hm, that sounds like an interesting recipe, although I’m still hesitant to try the brussel sprouts. Maybe I’ll save them until after Thanksgiving, to be on the safe side.

  12. Doreen

    I LOVE the way you do your nutritional chart! It makes it very easy for us Weight Watcher girls who are trying to learn the new Points Plus system.

    Thank you!

  13. Amy S

    I have tried this with frozen, I did not cut in half and I did not notice any additional softness. Tasted pretty close to when I roasted them fresh. I usually add a touch of red wine vinegar when they are finished for a little sweetness.

  14. Lauren

    I love roasting brussel sprouts this way – its easy and delicious – and great finger food for my 18 month old daughter. Something to try, squirt a little lemon juice on them when they finish roasting, it adds a nice bit of flavor. I am going to try the red wine vinegar next time -Amy S!

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