Easy Roasted Brussels Sprouts

Kid, husband, and foodie approved roasted Brussels sprouts!

I firmly believe that cooking vegetables is more about the right method and seasoning than anything else. For Thanksgiving this year I went with my tried-and-true method for most of my roasted vegetables (like this asparagus), but I swapped things up and made Brussels sprouts per my mom’s request.

I also made a “fancy“ recipe using bacon and a maple vinaigrette reduction. Believe it or not, the simple method was the best by general consensus. My mom even told me that my niece refused to share leftovers with anyone else! 😂

Method:

  • Preheat your oven to 350° and line a large baking sheet with foil.
  • Spray or drizzle foil with oil of choice. Sprinkle oiled pan with seasoning of choice (I used Cavender’s Greek seasoning).
  • While the oven heats, wash and dry the Brussels sprouts and slice them in half.
  • Place them in a single layer with the sliced side down. Spray (or drizzle) with oil of choice and lightly season again.
  • Once the oven is preheated, bake for 30 to 40 minutes. You will know they’re done once the bottoms look as they do in the photo.
  • Best enjoyed right away, as they lose their crispiness when you reheat them.

 


Reader Questions:
1/ Do you like Brussels sprouts?
2/ How do you normally prepare them?
3/ What’s your favorite vegetable?
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