Roasted Brussels sprouts

Roasted Brussels sprouts

Up until a couple of weeks ago, I didn’t particularly care for Brussels sprouts. I thought they were disgusting. Pungent and repulsive, even. Just the sight of them in the produce aisle made me nauseous. But only because the first time I tried a Brussels sprout, I nearly puked. Thankfully, after learning about their health benefits, I opted to give them another try. And guess what? It turns out I do like Brussels sprouts! Just not when I’m eating them while they’re still in the form of a miniature cabbage. Because eating them that way seriously disturbs my gag reflex. Yours too? No? REALLY? Well.

Pasta with roasted brussels sprouts

I enjoy roasted Brussels sprouts as is, but I especially enjoy them over pasta tossed in olive oil, then sprinkled with toasted almonds. It was the perfect first meal to prepare in the new loft. And in case you couldn’t tell by my absence (again!) this week, the move was rough. Exhausting. So exhausting that not only have I not been baking, but I also haven’t been running or lifting or CrossFitting. Every muscle in my body aches. But don’t feel sorry for me – it’s my own fault. Now, go have yourself some Brussels sprouts. Even if you hate them, I’m fairly certain you will enjoy them when they’re roasted to perfection. 


1 pound Brussels sprouts
1 tbsp olive oil
Salt and pepper, to taste
1 tsp minced garlic, optional
Preheat oven to 400˚F. Line a large baking sheet with parchment paper; set aside. Place the Brussels sprouts in a large bowl, cover with water and let soak for 15-20 minutes. Drain water and dry the sprouts. Using a sharp knife, slice the Brussels sprouts 1/4″ thick and place on the prepared baking sheet. Transfer all straggling pieces, as well; scatter them around the Brussels sprouts. Drizzle with oil, then sprinkle with fresh salt and cracked pepper. If you want a hint of garlic, sprinkle with minced garlic. Bake at 400˚F for 10-15 minutes. Serve immideately.

13 thoughts on “Roasted Brussels sprouts

  1. Some vegetables were just made for roasting, and brussels sprouts are definitely one of them. It takes away any bitterness. I like how you've roasted the sprouts in slices. I usually leave them whole or cut them in half, but I imagine you get more roasted flavor this way. Good luck with the continuing process of moving in to your new place! It's hard to do the day-to-day stuff when you have to recreate "normal," isn't it?

  2. As strange as it sounds, I have never thought of actually slicing sprouts–GREAT idea! I love roasted veggies with all of my heart! I used to hate brussels sprouts but I definitely love them now–especially with excellent balsamic vinegar drizzled on top–YUM!Good luck with moving–I do the same in 4 weeks–let the packing begin!

  3. I wish you lots of post-moving R&R! And I've always loved brussels, so the hate thing has always been enigmatic to me. I think it's so cute how they're like little mini cabbages.

  4. that's interesting… I love brussel sprouts and your recipe is almost the same as mine, except I usually only cut them length-wise and not in slices. I also don't soak them. What does that do to them?

  5. Roasted Brussels sprouts are definitely the best! Your sprouts look very chic on their roasting pan. I agree that slicing them makes them taste better!

  6. Yay roasted brussels sprouts! Roasting is probably my favorite way to cook them–and my favorite way to cook potatoes, parsnips, beets, cauliflower… 🙂

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