Simple Roasted Brussels Sprouts

Simple Roasted Brussels Sprouts

Scott calls these “salads” and will eat them raw if I let him.  I love them – boiled, steamed, roasted – it doesn’t matter to me.  I’ve tried different seasonings, spices, and methods, and it all comes back to just simple salt and pepper and a roasting in olive oil – that makes the best way to serve them for me.


fresh Brussels sprouts
about 1 tsp extra virgin olive oil
dash Kosher or sea salt
dash fresh ground black pepper


sharp knife
baking sheet


Clean the vegetable, removing any discolored leaves and quartering them.

Preheat oven to 425° degrees F.


Place the Brussels sprouts on the pan.

Drizzle with olive oil.  Toss until well coated.

Sprinkle with salt and pepper to your taste.

Roast for about 15 minutes, stirring once, or until tender.


Estimate about 3-5 heads per person.

No cholesterol
Very high in dietary fiber
High in iron
High in manganese
High in phosphorus
High in potassium
High in thiamin
Very high in vitamin A
High in vitamin B6
Very high in vitamin C

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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