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Roasted Brussels Sprouts Recipe

Roasted Brussels Sprouts Recipe Hip2Save

Is it just me or are Brussels Sprouts making a trendy food comeback? I see them everywhere from cooking TV shows to fancy restaurants.  I’ll confess that I didn’t realize how much I loved them until a few months ago, and now they’re a staple side dish at our house! We are officially Brussels Sprouts obsessed and it makes me even more happy that they are super cheap right now (just $3.50 for a 2 lb. bag at Costco). Plus they are very easy to roast, healthy, and taste amazing!

Oven Roasted Brussels Sprouts

Ingredients:

1 pound Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon  black pepper

Directions: Wash and cut Brussels Sprouts in half. Coat evenly with olive oil, salt & pepper. Bake at 375 degrees for about 30-35 minutes until nice and tender – I sometimes turn them halfway in so they’ll cook evenly.

How to roast brussels sprouts
Roasting brings out the nutty flavor and they are so good! We never have any left over! I’ve also used coconut oil which tastes wonderful too.

Easy Roasted Brussels Sprouts

Such a simple side dish that looks, and tastes fantastic. On this night I served them with an herb roasted turkey breast and potatoes.  How do you cook Brussels sprouts? Does your family love them also?


Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.


Join The Discussion

Comments 55

  1. nickyB

    Drizzle with balsamic vinegar at the half way point on the cut side of the brussel sprouts and they will taste even better.

    • Lina (Hip's Modern Martha)

      So trying that 🙂

    • Kb

      Yes they are great with balsamic vinager, we bake them then add it after we fry them for 20-30 seconds to make them extra crispy 🙂

  2. Valerie

    As a kid you wouldn’t catch me near a brussel sprout, but now I love them. I roast them like this then drizzle them with about 1/4 C maple syrup mixed with about 1/4 tsp cayenne pepper. Then pop them back in the oven for 2-3 minutes. So yummy!!

    • Lina (Hip's Modern Martha)

      Yum! Sounds great..

  3. t

    We make these all the time and they are great! I love the “leaves” that fall off and become crispy, almost like a “chip”. I NEVER ate these until I met my husband and his mother made them like this!

    • Lina (Hip's Modern Martha)

      Yes love the little leaves too! Yum

  4. Bunny

    Ina Garten (the Barefoot Contessa) uses this method with all sorts of veggies. You can roast carrots, bell peppers, squash, etc. with the olive oil/salt/pepper method and they all come out so very tasty! Thanks for sharing!

  5. Kathaleen

    I don’t like Cabbage cooked and I have SO wanted to try Brussels Sprouts but honestly, scared to death to try them.
    Anyone care to help easy my fear?? How do they taste, smell etc??
    Thank you to all who help!

    • mj

      They do not smell good when cooking (sort of a cabbage-y smell). I love veggies but I’ve tried Brussels sprouts done this way and I still don’t love them. Sorry…guess that wasn’t terribly helpful. 🙂

    • D

      I have had them steamed before and not thrilled. If you are going to try Brussel Sprouts, this is the way to go. I do them at 425 for 20 or 25 min depending on size. I use olive oil and sea salt, and when they are browning on the tops I take them out. I love them this way. My husband does also, and he isn’t into veggies. Even my 7 year old eat these.

    • jenn

      This is the only way I will eat brussel sprouts. I also add a little garlic or onion (powders work too) and roast. You can also sprinkle with a little Parmesan and also good.

      For the taste, I think it has kind of a roasted broccoli taste. Not sure how exactly to explain it, but the roasting helps mellow the bitterness of the brussels.

    • Jesse

      They have a fierce smell (I’ve had family walk in and say “Oh, that STINKS” because, well, they do) but they are TASTY this way. Super tasty. We eat them roasted every week (we do frozen) because we are addicted.

      • mkw

        To rid of smells I use one of two options: fill a Little Dipper crockpot with water and a few scoops of baking soda, plug in and let it remove the odors of that room. The other option is to use a diffuser and some Young Living Purification oil. (I don’t sell this so not trying to hype it.) And by-the-way. . . I love brussel sprouts!

  6. Karen

    Just had Brussels sprouts for dinner today. I like to slice them so they are shredded and sauté them with onions, garlic, evoo, salt and pepper(sometimes balsamic too). I usually only buy 4-5 fresh ones at a time because my kids won’t eat them.

  7. Lindsay

    Roasted the same way with walnuts and grapes. Drizzle with honey when done.

  8. Rae

    Woodmans had them .99/lb so now I know what we are having with our chicken tonight. Thanks for the recipe!

    • Kathaleen

      Rea:

      I went to Costco’s today and bought Chicken Breasts and decided to pick up Brussels Sprouts too. I am going to “bite the bullet” and give it a try! Never know til you try, right? lol

  9. Luda B

    Cut up few slices of good bacon and sprinkle it on top before you place it in the oven. Even my teen who doesn’t like green vegetables loves it.

    • Jenni

      Yep this exactly how my hubby and I make them. SOOO good!

    • LisaKay

      Along with the bacon, I add some crumbled bleu cheese during the last couple minutes in the oven. Yummy

      • Lina (Hip's Modern Martha)

        Wow sounds awesome!

  10. Pamela

    I steam them until tender and then butter and salt them. I love the taste of brussels sprouts which is like a sharp cabbage taste.

  11. Zarry

    Try roasting them at a higher temp the hotter the better, this help take away the “smell” brussels sprouts normally give out, it’ll have a more nutty taste and be extra crispy, adding bacon helps too…

  12. Terri Cox

    We do this with potatoes too. I parboil them before I put on the oil and S&P.

  13. jennifer

    yes, cook some bacon ahead of time, throw that in with the sprouts along with some golden raisins. Bacon—what can be bad with bacon?!

    • Karen

      Ohh I could add bacon to my shredded ones and the raisins too…..Any other ‘bacontarions’ out there? ((vegetarian’s that just can’t resist bacon!))

      • Laura

        Having been a vegetarian for 25+ years, the one thing I thought I would have the hardest problem giving up was extra crispy bacon haha, but glad to say I never succumbed and now it’s not an issue!

    • Kathaleen

      Jennifer;

      Bacon wouldn’t good being on Weight Watchers!! But I will try roasting them!

  14. Leanne

    Mmmmmmm…brussel sprouts are good anway I’ve had them! =) Just wish my family liked them!

  15. Tera

    My family hated Brussels sprouts until I roasted them. Same goes for asparagus, and now they beg me to make both. I use olive oil, salt&pepper, fresh garlic, and chopped pecans with my Brussels sprouts.

  16. Amelia

    LOVE the healthy recipes. Healthy & easy on the budget. Thank you 🙂

  17. Serena

    I add a little sugar to the mix and it’s amazing!

  18. jean

    BLUK! I hate brussel spouts!

  19. Teresa Turner

    OH YUMMY!!!! We LOVE Brussels Sprouts! I used to detest them when I was a kid and ironically, my kids love them!! This would be fantastic with pine nuts!!! MMmmmm- HHmmm!!!

  20. Amy

    Thanks for sharing! We had roasted Brussels tonight! We’re also big fans of maple sriracha Brussels and Brussels with bacon.

  21. Casey

    Add lemon juice!

  22. Jenni

    I’ve been roasting brussel sprouts with sweet potatoes, tossed with olive oil or coconut oil and spices of my choice (garlic powder, chili powder, etc). If you add Parmesan and/or bacon, it makes a delicious meal!

  23. Siobhan

    Roasted with Dijon mustard to dip them in, is amazing.

    • Catie

      That’s a good idea–I’ll have to try!

  24. Dallas

    Add some Turkey Bacon to make it even more delicious!!! We love this at my house!!!

  25. Wendi

    I always dice 4-6 slices of bacon… Scatter about the cookie sheet and roast along with brussle sprouts! They are now my 6 year olds VERY favorite food 🙁

  26. Kristen

    I can’t stand Brussels sprouts BUT I LOVE them done this way! We use kosher salt and no pepper.

    • Lina (Hip's Modern Martha)

      I know me too! 🙂

  27. Catie

    This is one of my favorite dishes!! Also love asparagus done this way, along with onions, garlic, potatoes–tons of veggies!!

  28. mimi

    Love brussell sprouts, I’ve been using Barefoot Contessa recipes for a long time. Hers slightly different; give it a try! We love it.

  29. Veronique

    Darn, I bought a bag from Costco and tried to make Brussels sprouts yesterday. I tried some recipe off Pinterest. It came out horrible! Luckily Costco does sell big bag and I have half left. I’ll try again with this recipe.

  30. llc

    I may have to try this since there are so many people talking this up. I love cabbage and asparagus but have never been a fan of Brussels sprouts.

  31. Patty

    My issue is finding decent fresh sprouts. They look pretty rough in the produce section. Love to roast carrots, parsnips, potatoes, broccoli, cauliflower, etc..

  32. Anna

    This looks and sounds so yummy! All the ideas here regarding cooking brussel sprouts sound so good….

  33. Melissa

    also great sauteed in olive oil and garlic, with a squeeze of lemon!

  34. Jennifer

    Olive oil, salt, pepper, bacon and dried cranberries. This is sooo good it’s a little salty with a little sweet.

  35. Kathy

    We love Brussell Sprouts. My boys called them green balls when they were little and it was hilarious to see the male teenage clerk squirm when my son said, “yippee we get to eat green balls”. LOL. We steam them but I am gonna have to try this method looks delicious.

  36. Sue

    I use Garlic Olive Oil & garlic salt. I never ate anything but corn before. I do the same with Asparagus.

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