Roasted Brussels Sprouts

Roasted Brussels Sprouts 

From Ina Garten

Brussels sprout season excites me.  A lot.  If this puts me in the minority I think it’s largely because the majority hasn’t tried Ina Garten’s roasted Brussels sprouts recipe.  In her description she talks about salting them heavily and eating them like french fries.  That sounds like a crazy comparison, but it’s really not once you taste them.  Done right, these sprouts are crunchy and salty on the outside and buttery smooth on the inside.  I’ve been known to eat whole baking sheets of them in leui of dinner when John is out of town.

However, in the interest of full disclosure, I should admit that John likes, but does not love, this recipe.  His brother, who happens to be an excellent cook, makes a Brussels sprouts dish that includes bacon, and John reminds me every time we have these that bacon makes everything better.  One day maybe we’ll steal that recipe for the blog, but until then, try these.  I promise you [probably] won’t be disappointed!


  • 1 1/2 lb Brussels sprouts
  • 3 Tbsp olive oil
  • 3/4 tsp coarse salt, plus more to taste
  • 1/2 tsp pepper


  1. Preheat oven to 400 degrees.
  2. Cut off brown stem ends of Brussels sprouts and pull off any yellow outer leaves.
  3. In a large bowl toss Brussels sprouts, oil, 3/4 tsp salt, and pepper.
  4. Pour them onto a sheet pan and roast for 35-40 minutes, shaking the pan every 10-15 minutes so that they brown evenly.
  5. Once crispy (almost burnt looking on the outside), remove from oven and toss with additional coarse salt, to taste.
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