• Lauren Humphreys

Roasted Brussels Sprouts

It’s probably the most cliché thing for a dietitian to say, but I love brussels sprouts! These cute little veggies are essentially miniature cabbages. Asides from being adorable, they are very nutritious by delivering dietary fiber, vitamin C, and vitamin K. My favorite ways to eat them are served raw by shaving them thinly for a dressed salad or oven roasted to golden brown perfection, like in this recipe. To be honest, I will turn my nose up at boiled brussels.

Oven roasting is one of my favorite ways to cook many vegetables in the fall. It warms up the kitchen when there’s a chill in the air, and it is so easy! All you need to do is chop up some veggies, drizzle with some olive oil and seasonings, and bake! The end result is tender, caramelized veggies with just the right about of crispness on the edges. It is perfect for a casual weeknight dinner or can even be served for guests if you want something more elevated. The main thing to keep in mind if roasting different types of veggies is to make sure they have a similar cook time. You do not want to end up with over- or undercooked veggies.

I like to keep my roasted brussels sprouts simple in terms of flavor by adding just olive oil, dried bell peppers, salt, and coarsely ground black pepper. This actually elevates the sweet, caramelized flavors without masking the flavors of the vegetables. However, additional spices or seasonings may be added if you want more flavor.

I hope you love them as much as me!

Oven Roasted Brussels Sprouts

1 pound fresh Brussels sprouts, cleaned and trimmed

2-3 Tbsp extra virgin olive oil

1/2 tsp dried red and green bell peppers*

Salt and coarse ground black pepper, to taste

Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.

Depending on the size of the Brussels sprouts, slice them into halves or quarters and arrange on the parchment paper. Drizzle the olive oil over the Brussels sprouts and gently toss to coat evenly. Season with the dried bell peppers, and salt and pepper.

Bake for approximately 25 minutes, turning the brussels halfway through baking. They should be tender on the inside and the edges of the Brussels sprouts should be crisp and golden brown.

*If you cannot find dried red and green bell peppers, you may omit this ingredient.

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