Roasted Brussels Sprouts

This is the recipe that confirmed for me that Brussels sprouts are a tasty treat that have gotten a bad reputation. When I tried braising them they turned out good, roasting makes them great! Not only is this a tasty recipe, but it couldn’t be simpler. Roasted Brussels sprouts are completely different from soggy boiled ones. The outer skins of the sprouts crisp and the sprouts stay firm. The roasting intensifies the flavors, and the caramelization brings out a nutty flavor in the sprouts.



Roasted Brussels Sprouts


  • 1 lb. Brussels Sprouts, halved with the stems and outer leaves removed
  • 1/4 tsp cayenne pepper
  • 2 Tbs olive oil
  • Salt (roughly 1/2 tsp) & pepper, to taste


  1. Pre-heat the oven to 450 degrees.
  2. Toss the Brussels sprouts with the oil and cayenne pepper. Add the salt and pepper to taste.
  3. Spread the sprouts onto an even layer on a baking sheet.
  4. Bake for 30 minutes or until the edges brown and crisp and they are fork tender. Flip the sprouts half way through.

10 thoughts on “Roasted Brussels Sprouts

  1. I have a newfound love for Brussels Sprouts! I made this recipe tonight, except instead of cooking them in the oven, I heated them in a wok. At the end, I threw in about 3 tablespoons of water to add some moisture and soften the leaves a little. I love the flavor! Next time I’ll try roasting them.

  2. I never thought I’d try to eat Brussel Sprouts again after tasting them at an Irish pub, boiled. (Yuck!) Recently I’ve had to work more vegetables into my life and I’d thougt give roasted Brussel Sprouts try and I was pleasantly surprised! I used garlic salt and pepper and they turned out really good! Thank you!

  3. I hated brussel sprouts for years.Had this great dish in J ALexanders Rest.& have been hooked ever since. I do like to add cauliflower florets and a mix of Panko bread crumbs & Parmesan cheese to the dish.

  4. This is a fantastic recipe. I used small Brussels Sprouts, so mine were fully cooked after only 20 minutes. I substituted Tabasco Sauce for the cayenne pepper.

  5. Pingback: 10 great recipes using Brussels sprouts « Vegging Out

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