Roasted Brussel Sprouts

Hello Gourmies! Happy Friday!

Today I am going to show you how to make roasted brussel sprouts, that are a sure thing every time. This is a great recipe to use if you have:
a.) Never tried the veg.
b.) Have tried them before and was on the fence.
c.) Hate them.
d.) Have children or a husband or a boyfriend that hates them.
e.) Have roomies or best friends that hate them.
f.) Like ’em.
g.) Love ’em.
h.) Can’t get enough of ’em

I am going to try to make this as comprehensive as possible so I am going to spare the lengthy details and use pictures! Seriously they are good. You might as well bookmark this page now.

Lets get started: Preheat your oven to 400-425. You know your oven you make the call. Make sure the racks are aligned in the middle.

-First, steam sprouts for 5 minutes using your preferred method.

Look at that steam!

Can you see it?

How ’bout now?

-Let cool for a few minutes before you handle them again.
-Slice the brussel sprouts in half the long way.

-In a bowl add olive oil, salt, pepper, seasoned pepper, garlic salt, and paprika.

-Add sliced b. sprouts.

-Mix to coat evenly.

-Pour onto a stick proofed pan. I used tin foil. You could spray it. Whatever works.


-Put into preheated oven (on the middle rack).

-Set timer for 10 minutes. At 10 minutes rotate the brussel sprouts. I recommend turning each and every one individually.
-Let cook for another 5-10 minutes. Judge the color and how easily they turned without sticking as a measurement for the remaining cook time.
-Remove from the oven.

Let cool Serve hot.

One for me one for you.

Bird’s eye view. 


Be sure to check back tomorrow for CRAB CAKES (for Erin per her appetizer post request!)
Roasted Brussel Sprouts

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