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Roasted Brussels Sprouts!


  • 1 1⁄2lbs Brussels sprouts
  • 3tablespoons olive oil
  • 1⁄2-3⁄4teaspoon kosher salt
  • 1⁄2teaspoon lemon-pepper seasoning or 1⁄2 teaspoon ground black pepper


  • Preheat oven to 400°F.
  • Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
  • Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
  • Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
  • Shake the pan from time to time to brown the Brussels sprouts evenly.
  • Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.


  • MrsSPheonix

    These were deelish & I was a Brussel Sprout Hater! We swapped lemon pepper for harissa which is the family’s new favorite spice, but that was the pnly change & we would definitely make these again.

  • Tebo

    I keep looking for new ways to prepare old vegetables. This was so simple and so good. Just the way I like recipes. . . . good and simple. Thanks Sharon123

  • cnansel

    A frist rate winner with brussel sprouts lovers and even won over a few who “hated them”. An added plus…very easy to fix. I did mine with just cracked pepper instead of lemon pepper and added some baby carrots to stretch the veggies as we had an unexpected guest for dinner.

  • sarah.chiarello

    Delicious! I cut my sprouts in half so they would cook faster and be done at the same time as dinner. I also threw some garlic cloves in to roast with them. Yumyumyum

  • Sueie

    Easy, delicious and different. Will definitely be cooking this again.

  • Doing it Right

    All I can say is, Quick, Easy and great tasting. Thank you for sharing this recipe.

  • Denise!

    These brussel sprouts are delicious, the best I’ve ever had. I did add a touch of garlic and a splash of balsamic vinegar for a little tang. Thanks for posting!

  • Snickerspotpie

    3 stars because while the basic recipe is great, this recipes calls for you to cook them waaaaaay tooooo loooong! These should be roasted at 450 for about 15-20 minutes, (preferably on an upper rack), stirred frequently, until they blacken. To the reviewer who said he/she can’t imagine that blackened b. sprouts would taste good, oh, they do. They sooooo do! I hated b. sprouts until I tried these! My husband and kids even beg for them! Seriously, a 6 year old who says b. sprouts are his favorite?

    To make this any time of year, cook directly from frozen. Just open the bag, throw the oil, salt and pepper right in the bag, toss and dump on the baking sheet. Just as good, if not better, because frozen veggies are frozen at their peak. Unless you get your sprouts from the farmer’s market, they’ve probably been sitting around for a week or more.

  • Donna

    I am SOOOOOOO glad nobody but me in my family likes brussel sprouts, that way they are ALL MINE!!!!!!!!! I loved these, very good recipe… thanks!

  • mandabears

    YUMMY!!! I have been buying Roasted Brussel Sprouts from a gourmet market regularly. They were o.k. but expensive!!!! These are so easy, and so much better. This will be a new family favorite