I know that this vegetable, like beets, can have a similar effect on folks. They either love them or they hate them. That seems to be how it is in my house. Jason and Jack will not touch them! However, I could eat them every day.

I didn’t start eating brussels sprouts until I was an adult. Luckily, I was never exposed to the dreaded boiled brussels sprout until I ordered it once in a restaurant and wondered why on earth would anyone want to eat that! 

My favorite way to eat them is roasted. Super simple and vey flavorful. Brussels sprouts is a member of the cruciferous vegetables that every health expert on the planet is always trying to get us to eat. This is for good reason!

Brussels sprouts are high in:

  • Fiber: helping with cholesterol and digestion
  • Vitamin K: helping with blood clotting and bone health.
  • Vitamin C: helping with immunity and tissue repair.

There are have been numerous studies done on eating brussels sprouts daily. It has been shown to help with cancer prevention and thyroid health.

If these health benefits don’t convince you to start eating brussels sprouts than I encourage you to at least try the recipe below. As with most recipes I post, make it your own! Add flavors you enjoy. 

Highlighted are three different ways to roast brussels sprouts. As chips, halved, or whole. All are super yummy!



  • 1-2 Cups of Brussels Sprouts, trimmed outer leaves removed (can be kept to make chips, see below)
  • 2-3 TBPS Olive Oil
  • Salt & Pepper
  • 4-6 Garlic cloves, slightly crushed

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

There are several choices to making roasted brussels sprouts.


First is to make chips. When you are trimming the bottom of the brussel sprouts some of the outer leaves fall off. Keep those! Toss them with olive oil and your favorite seasonings. (There are a couple suggest below). And then roast!  These will take a quicker time to cook. Around 8 to 12 minutes. Start to check the chips around 10 minutes. You want them slightly brown but not burnt! 

The second and third ways are very similar. Either toss the whole brussels sprouts with olive oil and seasonings or cut them in half and toss. When cutting the brussels sprouts in half cook for about 12 to 15 minutes. The whole roasted take a little longer around 15 to 20 minutes. In either case they should be a nice golden, slightly browned outside.


When I made these roasted brussel sprouts I decided to make a garlic mayonnaise sauce. For the life of me I cannot make mayonnaise or aioli from scratch so instead I cheat and use this recipe:


Just one more thing, whenever I’m roasting any veggie I like variety. I’m a bit more lazy on a weeknight and would like to make it as easy as possible! So instead of peeling garlic or making a garlic mayonnaise sauce I use one of my four go to seasonings pictured below.


Please add in the comments if you have a favorite way to make roasted brussels sprouts!

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