Roasted Brussels Sprouts


Around the holidays I always hear about people making recipes with Brussels sprouts. Until I made used them in the Vegetable Soup, I'd never had them before. Hell, up until a few days before Thanksgiving, I had no idea there was an "s" at the end of Brussels. Since I had some leftover, I decided to roast them up and see what everyone was so interested in.

I only made enough for me, knowing I couldn't convince Tom to eat them any more than he did in the soup.

Roasted Brussels Sprouts
Source: A Cookaholic Wife Creation
Servings: 1
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    • 6-8 Brussels sprouts
    • 1 tsp. olive oil
    • salt and pepper, to taste
1. Preheat the oven to 425. Line a baking sheet with foil.
2. Place the Brussels sprouts on the baking sheet and drizzle with the oil. Season with salt and pepper.
3. Roast for 20-25 minutes or until sprouts are fork tender. Serve immediately.

Meh. I don't like or dislike them, which means I think I need to find another recipe to try them again. I know I could have added something other than oil to roast them in, but I didn't think they had very much flavor. But I'd have no problem adding them to soups or in other recipes.


  1. I love roasted Brussels sprouts! Try roasting some bacon with them next time-they'll be better :-)

  2. Everything tastes better with bacon! I'll have to try that.


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