Basic Roasted Brussels Sprouts

So simple it barely qualifies as a recipe, but roasted brussels sprouts are one of my favorite things to make.


  • 1.5 lbs brussels sprouts
  • 3 tbsp olive oil
  • 2-3 pinches salt (whatever kind you prefer; course grained salt is better)

Preheat oven to 350°F. Cut the ends off the brussels sprouts, and cut them in half, or in thirds if they’re big. Don’t worry about leafy bits coming off; keep them with the chopped sprouts.

Put the chipped brussels sprouts in a mixing bowl. Sprinkle in 3 tbsp olive oil and a few pinches of salt. Mix them about until the oil is distributed fairly evenly. Pour the oiled brussels sprouts on a baking sheet (preferably with edges) and spread them as evenly as possible.

Roast them in the oven for 30 – 40 minutes total. About halfway through, flip the brussels sprouts over.

They’ll have a crispiness to them when they first come out of the oven (almost like kale chips), and they’re best eaten soon afterward. Enjoy!


One thought on “Basic Roasted Brussels Sprouts

  1. Pingback: Tempeh BLT | Ed v. Food

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