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Simple Brussels Sprouts

A few weeks ago I was looking for a healthy and hearty vegetable to serve as a side with dinner.  I wasn’t sure what to make, but I felt like trying something different.  A few of my friends suggested trying brussels sprouts, but I was skeptical.  I actually had never even tried these mini cabbages, but I always thought they were not tasty.  I was wrong. I was wrong. I was wrong.  These are so simple to make, and were delicious and healthy.  They were satisfying and the more I research different brussels sprout recipes, the more intrigued I am to try them every way possible.  This recipe is simple, and it’s likely you already know how to make them.  If you don’t though, please give them a try.  Like me, you might be pleasantly surprised.

Roasted Brussels Sprouts

Simple Roasted Brussels Sprouts
  1. 1 Mesh Bag of Brussels Sprouts (about 20), ends trimmed and cut in half
  2. 1 TBS Extra Virgin Olive Oil (use more if you want, I was trying to keep it light)
  3. 1 tsp Salt
  4. 1 tsp Pepper (or less if you don't like much pepper)
  1. 1. Preheat oven to 400 degrees.
  2. 2. Place all ingredients together in a mixing bowl. Toss with hands to evenly coat sprouts with EVOO, salt, and pepper.
  3. 3. Dump onto a sprayed (pam) baking sheet. Stick in oven. Cook for 30-40 minutes, shaking the pan around every 10-15 minutes for even cooking. The sprouts should be brown on the outside when finished. Serve hot and with more salt if desired.
  1. 2 Servings, 10 sprouts (whole) each. 110 Calories per serving.
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Roasted Brussels Sprouts




  1. I absolutely love brussel sprouts and I love that you offer such a simple and true-to-the-veggie option! I’m pinning this to remember for later! THANK YOU!

  2. I love brussel sprouts in my garden, they’re tall and beautiful plus delicious! They tolerate the cool/cold weather and I can pop sprouts off the stem well into the New Year. FYI: sprouts always taste best when they’ve been frosted.


  1. […] because if you cook these little green vegetables right, they are so delicious!  First I tried roasting them with olive oil, salt, and pepper…..success!  I think the key is letting them get a […]

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