Betty's Roasted Brussels Sprouts

Bettyskitchen's picture

Apr. 23, 2014

Betty demonstrates how to make Roasted Brussels Sprouts to accompany Easter dinner. This method of preparing Brussels sprouts is delicious and very healthy.


Brussel spouts 1 Pound , rinsed, dried, and trimmed
Extra virgin olive oil 3 Tablespoon
Kosher salt 1 Teaspoon
Fresh ground black peppercorn 1/2 Teaspoon



1. Preheat oven to 400 degree F.

2. Line a baking pan with aluminum foil.



3. In a large bowl, combine olive oil, kosher salt, and ground black peppercorns. Mix well. Put Brussels sprouts and stir to coat.

4. On the lined baking pan, lay the Brussels sprouts in a single layer. Place another piece of aluminum foil over the pan and seal edges with bottom piece to make a packet.

5. Pop the pan in oven and bake for 20 minutes. Remove top piece of foil, stir Brussels sprouts and adjust seasoning and oil, as needed. Cover and continue to bake for another 20 minutes or until fork tender.

6. Remove the foil and broil for 2 minutes or until you get desired brownness.



7. Serve immediately.


Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 77Calories from Fat 53

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 250 mg10.42%

Total Carbohydrates 5 g1.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet