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Roasted Brussels Sprouts Recipe

"These mini cabbages are surprisingly big on flavor," notes Tina Repack of Johnstown, Pennsylvania. Although the brussels sprouts are very simply seasoned, roasting them caramelizes their natural sugars, giving them a subtle sweetness.
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:6 servings


  • 2 pounds fresh or frozen brussels sprouts, thawed
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. Cut an "X" in the core of each brussels sprout. Place 1 in. of water in a saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Add the remaining ingredients and toss to coat.
  • 2. Arrange sprouts in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 15-20 minutes, stirring occasionally. Yield: 6 servings.

Nutritional Facts

One serving (2/3 cup) equals 101 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 244 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Reviews for Roasted Brussels Sprouts

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Reviewed Mar. 9, 2016

"Roasting brussel sprouts is the only way to eat them. I omitted the butter and just upped the olive oil . I used kosher salt. T also didn't parboil as that just takes all the nutrients away."

Reviewed Oct. 20, 2014

"I have other Brussels Sprout recipes I like better, but this one is the easiest and they taste good."

Reviewed Sep. 21, 2013

"This is an easy way to make brussel sprouts and they are delicious!"

Reviewed Dec. 31, 2012

"Loved it, two out of four kids loved it and my husband loved it. Instead of boiling them in water, I boiled them in chicken broth and added minced garlic to the pan when I baked it, yummmmm."

Reviewed Nov. 3, 2012

"If you've never had brussel sprouts, roasting them like this is the way to go. They tasted awesome.

I cut off the ends and cut eat sprout in half and put a notch in the base of each (instead of the X in the whole core). I did NOT parboil them as directed...just put them in a bag with the oil to get them covered and then put them in the pan and covered with sea salt and pepper (used a grinder for both). Roasted them as directed for about 20 minutes until they were beginning to get brown and a little crispy. Everyone tried them and they were really good. I loved them and my 8 year old thought they were 'pretty good'. My youngest didn't like them. My husband who said he had brussel sprouts as a child and hated them admitted this time while he wouldn't ask for them, they were okay...which is super high praise for my picky Pete!"

Reviewed Mar. 9, 2012

"IF I make brussel sprouts again, I will probably use this recipe. My husband and I had never had brussel sprouts before tonight, and were a bit leery, but they weren't bad."

Reviewed Jan. 25, 2012

"A delicious simple way to prepare brussel sprouts. I added 1/2 tsp minced garlic."

Reviewed Jan. 10, 2012

"This is delicious. The sprouts came out perfectly, and my daughter and I loved them. My other daughter managed to eat the two I put on her plate, and my husband refused to try them - but his loss. We will make them again anyway! :)"

Reviewed Jan. 28, 2011

"DELICIOUS! My family loved them. My 8 year old son turned his nose up at them and complained about there being 4 (!) on his plate. He wasn't eating those, gross! After being persuaded to just try a bite, he cleaned up the rest of the serving bowl! and complained when they were all gone! Best brussels sprouts ever. If you have ever had brussels sprouts and decided you didn't like them, try them this way. You'll be pleasantly suprised! I had a little less than 2 lbs -maybe a pound and a half."

Reviewed Dec. 15, 2010

"Wonderful! Great reviews from a friend I had over for dinner. Need to buy more Brussels Sprouts!"

Reviewed Nov. 27, 2009

"I've been looking for a simple Brussels sprout recipe-this is it! Very good. I may cut back on the oil & butter a little. Thank you for sharing."

Reviewed Nov. 23, 2009

"These are so easy and so delicious... yummy!"

Reviewed Oct. 19, 2008

"My family does not,as rule like brussel sprouts but this recipe has changed their minds. This has become a side dish they ask for at holidays. Tina Repack, Thank you for sharing your recipe with the Taste of Home family, Judy Rich"

Reviewed Apr. 6, 2008

"I'm sorry, but I just found it. I didn't go over to my right far enough. Please forgive my mistake."

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