Basic Roasted Brussels Sprouts

{This post is revised and edited from my old blog “My Fabulous Recipes”}

I think I might have my favorite vegetable…. Yup! Brussels sprouts!! The first time I tried cooking brussels sprouts was a disaster. Either the recipe was terrible or I did something wrong – they just did not turn out well. But last night, I tried a very simple and basic recipe and oh wow, I cannot wait to try them again!

brusselsI used garlic olive oil instead of plain – I think I might be addicted to garlic olive oil. It’s got such a great flavor, the garlic flavor isn’t actually too strong, just a little hint. And the flavor of nicely roasted brussels sprouts was just so amazing! I am definitely NOT one of the brussels sprouts haters anymore!

These brussels sprouts make an excellent side dish for Thanksgiving dinner. I made these once a year ago and they were a hit! Love these little things and my mother in law often refers to them as “little healthy candies”.

Basic Roasted Brussels Sprouts



  • 1 pound brussels sprouts (about 2 cups), ends trimmed and yellow leaves removed
  • 2 tablespoons garlic olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees F.
  2. Place the trimmed brussels sprouts in a baking dish (I used an oval shaped baking dish but you can use any shaped baking dishes). Coat the brussels sprouts in garlic olive oil (or use plain olive oil if you want and add about ½-1 teaspoon garlic powder). Add the salt and pepper and toss them all together to mix well.
  3. Bake for about 35-40 minutes, shaking pan every 5-7 minutes for even browning. Brussels sprouts should be dark brown when done. Serve warm.

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