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Roasted Brussels Sprouts

Yields8 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

"OK, OK. Quit wrinkling your nose. This is good stuff." That's what I wrote when I first published this recipe. Then, restaurants everywhere started serving really awesome brussels sprouts. They saw what I saw. They are a fantastic dish, royalty in fact, worthy of the Thanksgiving table and great for any meal. This is how we make them. We love them!

 2 lbs Brussels Sprouts, washed, ends cut off, and split
 2 tbsp Olive Oil
 ½ tsp Salt, Pepper, Herbes de Provence (1/2 tsp of each)Don't be shy with salt. It is underrated.

Preheat oven to 400. (375 Convection)


Place washed, cut, and split sprouts in large bowl. Add Olive Oil, toss, and coat.


Spread on baking sheet. Sprinkle spices over them.


Bake for 20 minutes or until browned. Turn at least once while baking. Taste for salt to see if you need more. (I treat the sprouts like french fries - they're pretty darn good with a good dose of salt).


If you want to increase taste while reducing healthiness, take your perfectly cooked brussels sprouts, and sauté them in a butter/garlic/capers sauce. 4 ounces of butter, 4 garlic cloves (crushed), and 1 Tbsp of capers. I recommend it!

Nutrition Facts

Serving Size 3/4 cup

Servings 0