Potato Chip Alternative – Roasted Brussels Sprouts

Roasting Brussels sprouts is so easy that I make them once a week. If you think you don’t like them then you’re probably not cooking them right. When you’re in the mood for a great vegetable side, you can prepare these in very little time and the best part is that they caramelize beautifully. An added benefit is that they are a cruciferous vegetable, so they have some of the highest cancer fighting properties of anything you can eat. I think these are particularly good when accompanying tomato soup. They’re also a really fun snack for movie night at home because the individual leaves that fall off are crunchy and salty and pure deliciousness.

Brussels Sprouts

Easy and Delicious Roasted Brussels Sprouts

Serves 4


  • 1 lb of brussels sprouts 
  • 1-2 tbsp olive oil
  • Salt and pepper to taste

How to:

  1. Preheat oven to 350 degrees. 
  2. Cut off the bottom of each brussels sprout and then cut in half and place in a baking dish. I use a lasagna pan. If some leaves come off, make sure to still include them because those loose leaves are the best part.
  3. Splash a little bit of olive oil onto the veggies and put as much salt and pepper as you want. Mix with a spatula or do what I do and just toss them around with your hands. If you can’t see any oil, splash a little bit more and toss again.
  4. Bake in the middle rack of the oven for about 30 minutes. Please keep in mind that ovens vary WILDLY so you’re in luck if you have a window in your oven to see when everything is perfectly caramelized and ready
  5. Enjoy!
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