Oven Roasted Brussels Sprouts Recipe

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Oven Roasted Brussels Sprouts 20 Submitted by BaconTastesGood "An amazingly simple recipe for brussels sprouts -- for people that don't like brussels sprouts!"   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by DianaEatingRichly Ready In: 55mins Ingredients: 3 Serves: 6 Nutrition information

ingredients

Units: US

• 1 lb frozen Brussels sprouts
• 1⁄4 - 1⁄2 cup olive oil
• 1 -3 teaspoon kosher salt or 1 -3 teaspoon coarse sea salt

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directions

• Take frozen brussels sprouts and place in a large bowl. Pour olive oil and kosher salt over sprouts and mix well.
• Place sprouts, evenly spaced and not stacked, on a baking sheet and place in a 400 degree oven for 40-45 minutes. Pull them out before they turn black but you definitely want them to be brown and crispy on the edges.
• NOTE: You can use fresh Brussels sprouts if you prefer, but I recommend halving them since they're often larger than frozen ones.
• Of course, adjust the salt and olive oil to taste.

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Questions & Replies

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1. Can you use frozen Brussels sprouts to make baked Brussels sprouts and bacon   icons / ellipsis / ellipsis-horizontal halfpint0824 Reply
2. should I cover the baking sheet for the baked brussel sprouts?   icons / ellipsis / ellipsis-horizontal Patti L. Reply

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Reviews

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1. Very Good. I simply sprayed mine with olive oil cooking spray and added a bit of sea salt. They came out perfect.   icons / ellipsis / ellipsis-horizontal rush_0 Reply 4
2. 3 TB would be waaay too much salt. I used just under 1TB so I am wondering if 3 tsp was meant instead? Also used about 1/4 cup of oil.   icons / ellipsis / ellipsis-horizontal debbiemcelroy Reply 3
3. I love roasted veggies. These are simple yet wonderful. I had 1.5 lbs of brussels but I could not bring myself to use 1/2 cup of olive oil on these precious little sprouts, so I only used 1/4 cup. I also added garlic. They browned just right. Mmmmmm! Thanx for sharing!   icons / ellipsis / ellipsis-horizontal *Parsley* Reply 3
4. Thank you All for hints Mine came out Lovely. Used less salt too, as my usual practice. And everyone ate them, not just Me lol.   icons / ellipsis / ellipsis-horizontal Bernadette C. Reply 2
5. How wild, these tasted kind of popcorn-esque to me! I cooked them for the full 45 minutes, and they started to smell a bit burnt to me towards the end of cooking, but they were just fine once they were done. I had way too many sprouts (I mistakenly bought two bags instead of one), so I just tossed them all in. I knew that doubling the recipe outright would be too much oil and salt, but I did increase the oil to 3/4 cup, and I added 1 more teaspoon of salt. In hindsight, I probably should have not increased the oil and salt at all, even though I doubled the sprouts, but that was my own fault. They still tasted great with the added salt and oil, I just think that the extra wasn't necessary. I love roasted vegetables of all sorts, and this was no exception. We'll definitely be having these again, thanks for posting!   icons / ellipsis / ellipsis-horizontal Muffin Goddess Reply 2

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