Quick and Easy Roasted Brussels Sprouts Recipe


It’s no secret that I absolutely love Brussels sprouts. When grown and cooked right, they are slightly sweet and a little nutty. Divine. In case you are wondering what I mean by grown right, Brussels sprouts should stay on the stalk until two frosts have passed. It’s the frosts that let them develop that slightly sweet flavor.

roasted-brussels-sprouts-2Now, roasted Brussels sprouts? Awesome. The roasting brings out a wonderful nuttiness. But usually, roasting can take the better part of an hour to cook with certain methods. That’s just too long for me. Call me impatient, but I value time-saving measures.

That’s exactly why I started cooking them on the stove. But I had a thought … if I spread the sprouts out on a baking sheet instead of crowding them in a small casserole, then they cook faster. So I did, and they were perfect. The nuttiness came through without having to wait forever for them.

roasted-brussels-sprouts-3Seasoning matters when you make anything. These are tossed with just a little balsamic vinegar and olive oil, with a sprinkling of salt and pepper. It’s simple, easy and perfect. The flavors complement the sprouts without overwhelming them.

I devoured them. Will devoured them. Yes, my four-year-old loves Brussels sprouts too. He even tried to convince me to save a few for later for him. I told him we would just make them again. Very soon.

With Thanksgiving approaching rapidly, these would also make a great easy side dish to go with the traditional trimmings.

Quick and Easy Roasted Brussels Sprouts
serves 4

1 container Brussels sprouts (about 1 1/2 cups)
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
salt and pepper

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.

Remove the ends of the Brussels sprouts and any bruised outer leaves. Halve the sprouts and place in a large bowl. Add olive oil, vinegar, salt and pepper and toss to coat. Pour the Brussels sprouts onto the baking sheet in a single layer. Be careful not to crowd them.

Cook for 10-12 minutes, stirring once, about halfway through.


  1. says

    I too love Brussels sprouts. They haven’t popped up in my CSA yet, but I’m hoping they make an appearance soon – last year they started around Thanksgiving, so it might be around the corner. Its really interesting: I’ve thought that roasting the Brussels sprouts on the baking sheet as you describe was the ‘usual’ way to cook them; I’ve never heard of the casserole method! Everyone has their own background, and what’s traditional to one person is brand-new to another. Hence the happiness of sharing :-) How do you cook them in the casserole?

  2. says

    I just made a roasted Brussels sprouts dish that had apples and apple juice in it. Came out divine! I was thinking of repeating it for Thanksgiving but am now thinking about doing half your way and half with the apples.


Leave a Reply

Your email address will not be published. Required fields are marked *