cooking · Dinner

Roasted Brussels Sprouts

While I liked my first round at roasting them I think the next time I will blanch the Brussels in a pot of boiling water for 2-3 minutes and then proceed. We had tiny sprouts I found at Trader Joe’s this morning, bigger ones would reap the benefits of being blanched to help them cook evenly. The Trader Joe’s ones come ready to cook, already trimmed of tough outer leaves and stems removed. It is worth getting them that way to save time.

I did the mixing up in a gallon size zip top bag, a mixing bowl would also work but is a little messier.

Roasted Brussels Sprouts


16 ounces Brussels Sprouts, trimmed and halved

3 Tbsp olive oil

1/2 tsp ground black pepper

1/4 tsp kosher salt

1/4 tsp red pepper flakes


Heat your oven to 350°. Combine the oil and seasonings in a new gallon zip top bag, add in the sprouts. Seal tightly and shake/knead to coat evenly. Spread on a non-stick baking sheet. Bake for 45 minutes, shaking the tray every 15 minutes.

Serves 3 large helpings.

Nutritional stats per serving:

187 calories

14 grams fat

202 mg sodium

10 grams fiber

3 grams protein


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