RecipeRoasted Brussels Sprouts

Nutrition Facts
Amount per Serving
  • Calories: 80
  • Protein: 5 g
  • Total Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 13 g
  • Dietary Fiber: 5 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 270 mg

Brussels sprouts can sometimes be a tough sell, but they may just shoot to the top of your family’s favorite veggie’s list when you prepare them this way. This addictive side is a sure thing in my house.

A few tips: I cut the sprout into quarters (instead of halves) so they get nicely browned and super toasty. Make sure the edges get burnt toward the end of the cooking time—that’s what makes this dish so special. And don’t forget to toss any leaves that become loose onto the baking sheet. They’ll crisp up beautifully and are so tasty—in fact, they’re the best part of the recipe. We fight over them in my house. 

  • Prep time
  • Total Time
This recipe makes 6 servings

• 1½ pounds Brussels sprouts
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Olive oil cooking spray


Preheat oven to 420˚.

Wash, trim, and cut Brussels sprouts into quarters. Spread the sprouts out on a baking sheet in a single layer; try not to overlap. Generously mist with olive oil spray (or drizzle olive oil over the tops). Sprinkle on kosher salt and ground black pepper (and any other preferred seasonings, like garlic powder and red pepper flakes). Using your hands or tongs, toss the veggies so that you thoroughly combine the oil and seasonings.

Roast for about 25 minutes. Enjoy.


Try this tasty Roasted Broccoli recipe.