Roasted Brussels Sprouts

If you hate Brussels sprouts, I'm here to tell you… you are missing out. Because you haven't had these roasted Brussels sprouts.

It was this method of preparation that made my daughter fall in love with Brussels sprouts when she was 4 years old. She's 12 now, and they are now one of her very favorite vegetables.

In fact, when I took her to Whole Foods once and got some steamed Brussels sprouts from the prepared food section, she hated them. She said, “Mom, these aren't like your Brussels sprouts!”

Why are they so good? It's all the saturated fat (yes, it's good for you) and the caramelization that takes these Brussels sprouts over the top. Brussels sprouts can taste bitter when not prepared correctly, but the roasting in fat is what makes them so delicious.

Roasted Brussels Sprouts
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Roasted Brussels Sprouts

  • Author: Ann Marie Michaels
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: side dish

Ingredients

  1. Brussels sprouts (1 1/2 lbs)
  2. Bacon grease, butter, lard, tallow or expeller-pressed coconut oil (1/4 cup)
  3. Sea salt (to taste)
  4. Black pepper, freshly ground (to taste)

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut off the ends of the Brussels sprouts and remove any yellow outer leaves.
  3. Cut the Brussels sprouts in half.
  4. Melt the fat and pour over Brussels sprouts on a Silpat-lined baking sheet.
  5. Sprinkle with sea salt and black pepper.
  6. Roast in the oven for 35 to 40 minutes, or until crisp on the outside and tender on the inside. 
  7. Toss the sprouts occasionally so they brown evenly.
  8. Remove from the oven.
  9. Add sea salt and black pepper if necessary.
  10. Serve immediately.

Keywords: brussels sprouts

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Roasted Brussels Sprouts

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

14 thoughts on “Roasted Brussels Sprouts

  1. I made this last week but in a cast iron skillet on top the stovetop. Long slow frying/roasting produced brussel sprouts that I could not keep my hands off of. Brussel sprouts were the one vegetable I would have said I don’t truly enjoy, but now I sure do!! So so good! I want some for Thanksgiving!

  2. I *adore* roasted brussels sprouts…as do the kids. I do something similar. Just like above but I slice them in half (more surface area for browning…yum!), add about 1.5 – 2 cups of roughly chopped pecans and two finely chopped cloves of garlic…then roast. I picked this up from Real Simple magazine. I use olive oil but I’m definitely going to switch to bacon fat.

  3. I do this but I slice them thin. That way there is A higher salt/fat ratio 🙂 they don’t take as long and get nice and crispy!

  4. I recently discovered the cheese slave site and really like it. And, I also really like brussels sprouts sprinkled with real garlic or even garlic in a shaker. However, this recipe for roasted brussels sprouts does sound delicious. Keep up the great food posts. Just for the record, I’m a recent former food writer and still a foodie forsure.

  5. I love brussel sprouts. I also make them like this. I just clean the yellow leaves, chop up the brussel sprouts, I heat a cast iron skillet, add bacon fat or cocounut oil, fry up some onions, add garlic (however much you want), sautee, add the sprouts and fry up till tender. WE LOVE THEM THIS WAY.

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