Roasted Brussels Sprouts

Roasted Brussels Sprouts

By Ann Hodgman as seen in Wondertime magazine (I did tweak it a little)

(I put this up because it is one of my family’s favorites and I thought I’d share the love)

Makes however much you want


1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise (or enough to fill up a medium mixing bowl)

3 Tablespoons olive oil
3/4 teaspoon course sea salt
1/2 teaspoon ground black pepper


Here’s a tip about buying and trimming the Brussels sprouts.  You want to look for Brussels sprouts that are nice and green.  No yellow or brown colored ones, with tight leaves.  Soak them in cold water for 5-10 minutes to loosen any stuck in dirt.  Remove the outer leaves and any other leaves that have major blemishes.  Rub off any dirt/sand that remains.  Trim off the bottoms.  Cut in half lengthwise.  You’re good to go 🙂

Heat oven to 400 degrees.  In a large bowl, toss the sprouts with the oil, salt, and pepper.  Place in a single layer, cut sides down on a rimmed cookie sheet.  Bake the sprouts in the upper third of the oven for 25 to 35 minutes.  Every 10 minutes or so, check them and stir the sprouts around to make sure they evenly cook.  They are done when they are thoroughly browned, but not black.  Enjoy hot or cold!


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