Roasted Brussels Sprouts


by: Inspired2cook

This is seriously one of the easiest side dishes I’ve ever made. If you like brussels sprouts then you’ll love the extra flavor that roasting brings out in them. If you don’t like brussels sprouts then maybe it’s time to try them. C’mon, I dare you! These pint-sized cabbages are loaded with Vitamins A and C and fiber. I like to buy them still on the stalk and then cut them off right before using (find them on the stalk at Trader Joe’s and Whole Foods). I roasted the brussels sprouts for less time because they were on the small size and I didn’t want to overcook them. I also didn’t add more salt like Ina did after they were finished roasting because they tasted perfect as is. Serve with roasted turkey, chicken, beef, pork…just about anything. Check out my cooking blog: -recipe from The Barefoot Contessa Cookbook by Ina Garten

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serves: 6

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Nutrition Facts
Roasted Brussels Sprouts

Servings Per Recipe: 6

Amount per Serving

Calories: 109

  • Total Fat: 7.1 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 325.6 mg
  • Total Carbs: 10.3 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 2.5 g
  • Protein: 3.9 g

how is this calculated?

Download Nutrition Facts Widget Code

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baec2b1f08b48513751dae03dc27610b01063a69.jpg 1.  Preheat oven to 400 degrees F.

2.  Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (if needed), and serve immediately.

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