Friday, December 16, 2016

Roasted Brussel Sprouts

It is the best and by far the easiest recipe for roasted brussel sprouts. Not a fan? After trying this recipe, you, very likely, reconsider it.

Blog's Category: Effortless, Finger Food, Healthy, My Staple Food, Vegetarian


It is my favorite brussel sprouts recipe. Sure, I heard and tried other recipes for a roasting of brussel sprouts - with garlic, in combination with other vegetables, with different spices and herbs, citrus zest and all kinds of vinegars.. But I always come back to this recipe, because the most beautiful recipe are often the simplest ones.

To succeed with this recipe you have to stick to two rules - roast at high  temperature and be generous with olive oil. 

Taste Description

Right from an oven, brussel sprouts will be crispy on outside and tender, but not mushy, inside. You'll be delighted with a natural brussel sprouts flavor and nice spicy bite from a black pepper. Tip - look for those small leaves, crisped to a perfect golden-brown brussel sprout chips.

How to Serve

They can be served hot from an oven, warm or cooled down to room temperature. If you have leftovers, keep them in a fridge. Next day they will loose its crispiness, but will still be yummy - I like to use them as ingredient for vegetarian lunch sandwich in combination with mustard, mayo, cheese and lettuce.  


- Do not wash your brussel sprouts. They sold pretty clean at stores. Anyway, you are going to kill all bacteria by roasting at high temperatures. It's important for roasting that brussel sprouts will be dry before adding olive oil. If you absolutely need to wash them, make sure you dry them out thoroughly with a towel.

- It is the best to use silicon mats for roasting, but if you don't have it, use a foil to line your baking sheet .

Roasted Brussel Sprouts

  • 2 lb brussel sprouts, halved
  • about 1/3 tsp of salt (or to your taste)
  • 1/3 tsp ground black peppercorn
  • 2-3 tbs regular olive oil 

- Preheat oven to 420F and line your baking sheet with  a foil or a silicon mat.

- Prepare brussel sprouts by cutting off stems and slicing sprouts in half. Don't throw away separated leaves - those are going to be your tiny brussel sprout chips ;)

- In a large bowl shake well brussel sprouts with an olive oil, salt and pepper. 

- Pour brussel sprouts from a bowl to a baking sheet and spread it in a single layer. 

- Roast it for about 20-40 minutes (depends on a size of brussel sprouts) until golden-brown.

- Remove from an oven and enjoy!

In Pictures

Do not throw away these small leaves, roast them too!