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Roasted Brussel Sprouts

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I’ve always liked Brussels sprouts (as long as they’re weren’t boiled to death) – but I’m probably the exception to the rule. However, I have discovered that by roasting them, you can sway the opinion of even the staunchest skeptic (aka the other half). So, have a go and let me know what you think.

Roasted Brussels Sprouts

Course Side Dish
Servings 6 serves


  • 500 g Brussels sprouts outer leaves removed, trimmed and halved
  • Olive oil
  • Salt and pepper to season


  • Preheat the oven to 220C with the broiler on
  • Lay a piece of wax or baking paper on a baking tray
  • Toss Brussels sprouts in olive oil, salt and pepper and spread in a single layer on the baking tray
  • Put in the middle rack of the oven and roast for 15 minutes
  • Flip over and roast for a further 10 minutes or until sprouts are dark brown and can easily be pierced with a fork
Keyword Brussels Sprouts, Vegetarian

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Serving Suggestions

Roasted Brussels sprouts are best served immediately on a flat plate if you like the crunch.  If you put them in a bowl, they will start to get soggy.


[Last updated: August 24, 2014]

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