Roasted Brussels Sprouts

So… I just realized that there’s an “s” at the end of Brussels.  And that would explain why I kept getting the little red misspelling line…

Anyway, this the weekend, we had some friends over for dinner.  L is probably one of the least healthy eaters I’ve ever met, but his new year’s resolution has been to eat better.  And we were able to convince him to eat a roasted Brussels sprout (a huge step for him!).  His reaction?  “Not bad.” Better than nothing 😉

This recipe made Brussels sprouts edible for me- they smell a lot better than boiled sprouts.  I didn’t think they had a lot of taste- just a bit salty.  Cody loved them though… he probably ate a pound at dinner, and took the leftovers for lunch.

Roasted Brussels Sprouts

from Food Network (Ina Garten)


  • 1.5 pounds Brussels sprouts
  • 3 tb olive oil
  • 3/4 tsp salt (I used sea salt)
  • 1/2 tsp ground black pepper


  • Preheat oven to 400
  • Cut off the brown ends of the Brussels sprouts, pulling off any yellow leaves.
  • Toss in a bowl with olive oil, salt, and pepper.
  • Pour onto a baking sheet.
  • Roast for 35-40 minutes, until crisp on the outside & tender on the inside (I stabbed them with a fork to check).
  • Shake the pan periodically to brown evenly.
  • Ina Garten recommends sprinkling more salt on them, but I didn’t.  They were fine without the extra sodium.

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