Roasted Brussels Sprouts

140 Ratings
  • 5 39
  • 4 46
  • 3 37
  • 2 16
  • 1 2

These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.

Everyday Food, November 2003

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Credit: Clive Streeter

Recipe Summary test

prep:
10 mins
total:
1 hr
Servings:
4
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Ingredients

Directions

  • Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 tablespoon olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.

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  • In same bowl, toss Brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.

Cook's Notes

Double this recipe to feed a larger group.

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Reviews (8)

140 Ratings
  • 5 39
  • 4 46
  • 3 37
  • 2 16
  • 1 2
Martha Stewart Member
11/25/2010
My own recipe: Cut bacon strips in 1 inch pieces, brown slightly add brussels sprouts that have been cut in half, stir fry, toss with bacon and ground pepper.
Martha Stewart Member
11/02/2010
Love it!! I make it for myself all the time!! Why do brussels sprouts get such a bad rap? If I could just convince my fiance to try them I know he'd love them too.
Martha Stewart Member
03/12/2009
I made this tonight for dinner.... Everyone loved it! I will note here that I added about 2 teaspoons of sugar and 1 tablespoon of balsamic vinegar with the oil and made a sweet/tart glaze! Nummy!! Nummy! I love the original recipe but also like to "play around"!
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Martha Stewart Member
12/15/2008
This is my FAVORITE recipe for brussels sprouts and has become a staple at my Thanksgiving table. It always gets rave reviews (even from those who don't usually like brussels sproutss).
Martha Stewart Member
11/25/2008
I haven't tried roasting brussels; however, my favorite way to prepare them is to boil them for about 9 minutes, then saute them in butter with fresh garlic and almonds. Yum!
Martha Stewart Member
06/23/2008
The last 5 min I like to take them out, sprinkle with balsamic vinegar and rosemary and put back in until vinegar sets in. Delish.
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Martha Stewart Member
01/06/2008
Wow, we just made these (without onions, didn't have any red onions in the house and we had a bag of Brussels Sprouts) after seeing the recipe on Everyday Food this afternoon. They were great -- much better than steamed. We'll definitely be having them again!
Martha Stewart Member
11/26/2007
I've been making these now for several years (since appearing in Everyday Food), and get requests over and over again! I've converted non-sprout eaters into roasted sprout lovers!! I've shared this recipe with many of my friends and family who never seem to tire of raving about this wonderful side dish! The addition of toasted pine nuts sprinkled onto the finished sprouts has also received high acclaim!
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