Roasted Brussels Sprouts

Who loves brussels sprouts like I do?!

I think they’re one of those foods that you either love or hate, and I’ve learned that those who hate brussels sprouts likely have a story or two about their childhood and being forced to eat mushy, boiled, colorless brussels sprouts at the dinner table.

Maybe that’s why I love them – I don’t recall ever being served brussels sprouts as a kid. They just weren’t part of our household (maybe my parents weren’t fans?) so the first time I tried them was just a few years ago. Now, I adore them and make them quite often.

They’re pretty healthy, a great source of Vitamin C (141% of your daily value in 100g serving), Vitamin A and Fiber among other great nutritional benefits. Plus, they’re a great low calorie snack option (43 calories per 100g serving).

I vary between a balsamic roasted version and this super-easy recipe for salt + pepper roasted brussels sprouts. Have you tried?

Roasted Brussels Sprouts
  • 2-3 pounds brussels sprouts, ends trimmed and sliced in half
  • 3 tablespoons olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 garlic clove, minced
  1. Preheat oven to 400 degrees F.
  2. Place trimmed brussels sprouts, olive oil, salt, pepper and garlic in a large resealable plastic bag.
  3. Shake to coat and then pour onto a baking sheet.
  4. Place in preheated oven and bake for 20 minutes. Shake pan about halfway through.
  5. Serve and enjoy!
You can simply pour the bag of seasoned brussels sprouts out onto the baking sheet and pop them in the oven, or take an extra minute to flip each halved brussels sprout cut-side down on the baking sheet. I do this in the beginning and then once I shake the pan the first time, some will flip, but for whatever reason I find those cut-side pieces getting nice and browned results in a better flavour.


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