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Roasted Brussels Sprouts

Total Time

Prep: 25 min. Bake: 15 min.


6 servings

These mini cabbages are surprisingly big on flavor. Although the brussels sprouts are very simply seasoned, roasting them caramelizes their natural sugars, giving them a subtle sweetness. —Tina Mirilovich,Johnstown, Pennsylvania


  • 2 pounds fresh or frozen brussels sprouts, thawed
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cut an "X" in the core of each brussels sprout. Place 1 in. of water in a saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Add the remaining ingredients and toss to coat.
  2. Arrange sprouts in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 15-20 minutes, stirring occasionally.

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