Roasted Brussels Sprouts



What a classic way to cook Brussels Sprouts. This is how they were made back in the old days. Only four ingredients tossed in a bowl, placed in the oven and they taste fabulous. Ina Garten is one woman who can really cook. This is her recipe and it is really good! These won’t win any photo contests when they finish baking but the taste outweighs the way they look.






Cut the brown ends off of the Brussels

Sprouts and any leaves that are yellow

or badly blemished. Place them in a

large bowl then add the salt and pepper.



Drizzle the olive oil over the top.

Toss with a large spoon completely

coating all of the Brussels Sprouts.



Pour the Brussels Sprouts

onto a baking sheet.



Bake in a preheated 400 degree oven

for 35-40 minutes, until the outside

is crisp and the inside is tender.

Sprinkle with more Kosher salt,

optional, then serve immediately.


Roasted Brussels Sprouts



  • 1-1/2 pounds Brussels sprouts, rinsed
  • 3/4 tsp Kosher salt
  • 1/2 tsp pepper
  • 3 Tbsp good olive oil


  1. Preheat oven to 400 degrees.
  2. Cut off the brown ends and remove any yellow and blemished leaves.
  3. Place the Brussels sprouts in a large bowl.
  4. Salt, pepper and drizzle the olive oil on top.
  5. Gently toss with a spoon until they are all completely coated with the oil.
  6. Pour Brussels sprouts onto a baking sheet.
  7. Bake for 35-40 minutes until the outside is crisp and the inside is tender then serve immediately.



  1. I stumbled on a way to make this delicious dish without having the oven on. I had leftover Brussels sprouts, so cut them in half and browned them a bit, face down, in a hot, heavy skillet with a light film of ghee. I’ve never done it conventionally in the oven, so don’t have a comparison to offer, but this produces a lovely browning in a short time.

    A trick my mother taught me to help the sprouts cook more quickly is to cut an “X” in the bottom of the bud after having removed the hard end, and then steam them.

    Virtual hugs,


  2. Just love the flavor of those little sprouts. I’ve always boiled them, but I think roasting would enhance the distinct flavor more. I’ll have to try it. 🙂

  3. What? No bacon?! lol

    I love brussles sprouts. My mom used to boil them and that is the worst thing you can do to them. Smells terrible cooking and the consistency is so gross. roasting them in the oven is way better.

    • Hahaha I know I put bacon in everything but this recipe was the Barefoot Contessas recipe so I wanted to make it like hers to try it. It is amazing how something so simple can taste so good. I use to boil mine too…lol

  4. When my father was around we had them once a week – after he left, no more Brussels Sprouts. You could make non-believers (of BS) into believers of BS. 🙂

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