Roasted Brussels Sprouts

In the month of January there is an abundance of talk about eating healthy and exercising.  I do not like exercise.  Well, I don’t like just using machines at a gym.  I prefer other forms of movement (like whipping cream by hand- that counts, right?).  Eating healthy, however, I am completely on board with.  Healthy eating does not have to mean bland eating.  Balance and moderation really is key.  Which means eating vegetables.

I am a recent convert to fruits and vegetables.  Before veggies were just a food that was on my plate that I had to eat in order to be able to have dessert after dinner.  Nowadays as I try to ensure I eat a healthier diet, vegetables are appreciated for their flavors, textures, and health benefits.  Roasting vegetables brings out the subtle sweetness of vegetables, giving them a crisp exterior and soft interior.  It is an easy way to mix up your vegetable side dishes.  Start the New Year’s right by making yourself some more vegetables and make them taste good enough to incorporate regularly into your diet!


1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper


Preheat oven to 400°F.

Rinse and drain the Brussels sprouts.  Pull off any bad looking outer leaves.  Cut of the ends.  With a knife, cut an “X” into the remaining core.

In a large rimmed baking dish, toss trimmed Brussels sprouts, olive oil, salt, and pepper.  Bake for 35-40 minutes, shaking the pan every 10 minutes.

Serves 4-6 as side dish.

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